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
This recipe comes from Matt Pittman, CEO of Meat Church BBQ, YouTube personality, and friend of Montana Knife Company.
6
25 minutes
35 minutes
680
Southern
Dinner
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
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- 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)
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- 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
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- 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
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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.
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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.
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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.
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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.
