Gluten-Free Chicken Fried Venison

Indulge in the ultimate comfort food with this Gluten-Free Chicken Fried Venison, a hearty and crispy dish that’s perfect for game meat lovers and those avoiding gluten. Tenderized venison steaks are marinated in tangy buttermilk to enhance flavor and tenderness, then double-coated in a seasoned gluten-free flour and cornstarch mixture for an irresistibly crunchy crust. Fried to golden-brown perfection, this dish boasts bold flavors with hints of garlic, onion, paprika, and a touch of cayenne for subtle heat. Whether served with a rich gluten-free gravy or alongside your favorite mashed potatoes, it’s a crowd-pleasing, protein-packed twist on a classic Southern favorite that’s sure to impress at any dinner table!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces Venison steaks
• 2 cups Buttermilk
• 1.5 cups Gluten-free all-purpose flour
• 0.5 cup Cornstarch
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 0.5 teaspoon Cayenne pepper
• 2 large Eggs
• 2 cups Vegetable oil

Directions

Step 1

Begin by tenderizing the venison steaks if needed, ensuring each piece is evenly thick.

Step 2

In a large bowl, combine the venison steaks and buttermilk. Cover and marinate in the refrigerator for at least 2 to 4 hours, or overnight for best results.

Step 3

In a shallow dish, mix together gluten-free flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

Step 4

Beat the eggs in a separate shallow bowl.

Step 5

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C), or until a drop of flour sizzles when dropped into the oil.

Step 6

Remove venison from the buttermilk, letting the excess drip off, and coat it evenly in the gluten-free flour mixture. Then dip into the beaten eggs, allowing excess to drip back into the bowl.

Step 7

Return the venison to the gluten-free flour mixture, ensuring each piece is thoroughly coated.

Step 8

Carefully place the coated venison pieces into the hot oil, frying in batches if necessary to avoid overcrowding. Fry each steak until golden brown, about 4 to 5 minutes per side.

Step 9

Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).

Step 10

Remove and drain on a wire rack or paper towel-lined plate to remove excess oil.

Step 11

Serve hot with your choice of gluten-free gravy or sides.

Nutrition Facts

Serving size	1611 grams (1611.0g)

Amount per serving	% Daily Value*
Calories	5477

Total Fat 458.60g	588%
Saturated Fat 76.60g	383%
Polyunsaturated Fat 269.80g
Cholesterol 806mg	269%
Sodium 5616mg	244%
Total Carbohydrate 219.60g	80%
Dietary Fiber 6.90g	25%
Total Sugars 25.20g
Protein 154.10g	308%

Vitamin D 336IU	1679%
Calcium 687mg	53%
Iron 17mg	92%
Potassium 2221mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.4%

Protein: 11.0%

Carbs: 15.6%