Chicken-Fried Venison With Smashed Potatoes and Gravy
Elevate tough cuts with this chicken fried venison recipe. Double-breaded, golden-fried cutlets with rustic smashed potatoes and peppery cream gravy.
Chicken-Fried Venison With Smashed Potatoes and Gravy
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Southern
Author:
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
Servings
6
Prep Time
25 minutes
Cook Time
35 minutes
Calories
680
I’ve spent years perfecting this chicken-fried venison recipe, and it’s become the most requested meal at my hunting camp.
This chicken-fried venison combines Southern cooking’s classic comfort with wild game’s rich flavor. The tender venison cutlets, double-breaded and fried to golden perfection, pair beautifully with rustic smashed potatoes and a peppery cream gravy.
When you bring home your latest takedown, grab a clean, sharp knife to transform those tough cuts into a mouthwatering masterpiece.
Ingredients
For the chicken-fried venison:
- 6 1/2 lbs. venison cutlets (backstrap or sirloin, 3 lbs. total), pounded to 1/4-inch thickness
- 3 cups all-purpose flour
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 2 Tbsp. paprika
- 1 Tbsp. black pepper
- 1 Tbsp. salt
- 1 tsp. cayenne pepper (optional)
- 4 large eggs
- 1/2 cup good beer (I prefer a lager)
- Peanut oil for frying (about 3 cups)
For the smashed potatoes:
- 3 lbs. Yukon Gold potatoes
- 5 Tbsp. unsalted butter
- 3/4 cup heavy cream
- Salt and pepper to taste
- 2 Tbsp. fresh chives, finely chopped with a sharp knife
For the cream gravy:
- 1/2 cup unsalted butter
- 5 Tbsp. all-purpose flour
- 2 1/2 cups whole milk
- 1 Tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
Directions
We’ll assemble this chicken-fried venison recipe in phases:
Prepare the Perfect Chicken-Fried Venison
Using a meat mallet or the flat side of a cleaver, pound venison cutlets to about 1/4-inch thickness. This tenderizes the meat and helps it cook evenly.
In a large, shallow dish, combine flour, garlic powder, onion powder, paprika, black pepper, salt, and cayenne (if using).
In another bowl, whisk together eggs and beer until well combined.
Set up your breading station: flour mixture in one dish, egg wash in another.
Heat peanut oil in a large cast-iron skillet or Dutch oven to 350°F. The oil should be about 1/2 inch deep.
Dredge each venison cutlet thoroughly in the flour mixture, then dip in egg wash, then back into the flour for a second coating. Press the flour mixture firmly into the meat.
Carefully place the breaded cutlets into the hot oil, being careful not to overcrowd the pan. Cook 3–4 minutes per side until golden brown and crispy.
Transfer the chicken-fried venison to a wire rack over a baking sheet. Keep warm in a 200°F oven while preparing the remaining components.
Make Smashed Potatoes for Chicken-Fried Steak and Mashed Potatoes
Wash potatoes and peel about three-quarters of the skin, leaving some for texture and rustic appeal.
Cut potatoes into 1–2-inch chunks.
Place in a large pot, cover with cold water, add a tablespoon of salt, and bring to a boil.
Cook for 15–20 minutes until fork-tender.
Drain the potatoes thoroughly, then return to the hot pot.
In a small saucepan, combine butter and cream. Heat until butter is melted and mixture is warm.
Add the warm butter-cream mixture to the potatoes and smash with a potato masher, leaving some chunks for texture.
Season with salt and pepper to taste, and fold in the fresh chives.
Create the Cream Gravy for Fried Venison
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 2–3 minutes until the mixture turns light golden brown. This roux is the foundation of your gravy.
Slowly add milk while whisking constantly to prevent lumps.
Continue whisking as the gravy simmers and thickens, about 5–7 minutes.
Season with salt, pepper, and garlic powder. Adjust seasoning to taste.
Serve Your Chicken-Fried Venison With Smashed Potatoes and Gravy
Place a generous portion of smashed potatoes on each plate.
Top with a chicken-fried venison cutlet.
Ladle warm cream gravy over both the venison and potatoes.
Garnish with additional chives if desired.
Recipe Note
Tips for Chicken-Fried Venison Recipe Success
For the best chicken-fried venison recipe results, I’ve learned a few tricks worth sharing:
When pounding your venison, place the meat between two sheets of plastic wrap or inside a Ziploc bag. This prevents splattering and achieves even thickness.
Always use a sharp, clean knife when trimming your venison — dull knives tear the meat fibers and affect the texture.
The double-breading technique (flour-egg-flour) is non-negotiable. It creates that crispy, craggy crust that defines great chicken-fried steak and mashed potatoes. For even better results, let the breaded cutlets rest on a wire rack for 10 minutes before frying.
Temperature control matters. Use a cooking thermometer to maintain oil at 350°F. Too hot, and the coating burns before the meat cooks; too cool, and your chicken-fried venison absorbs excess oil and gets soggy.
For smashed potatoes that complement your chicken-fried venison, don’t overwork them. We’re aiming for a rustic texture here. Yukon Golds have a naturally buttery flavor that works wonderfully, but russets create a fluffier texture if that’s your preference.
The gravy should be thick enough to coat the back of a spoon but still pourable. If it gets too thick, whisk in a bit more milk. For extra flavor in your gravy, add a splash of the beer you used in the egg wash.
I’ve served this chicken-fried venison with smashed potatoes to countless skeptical guests who swore they didn’t like game meat.The resulting clean plates tell the real story. This recipe honors the harvest while creating a meal that satisfies on the deepest level.
