Chicken Fried Venison with Chili Gravy | MeatEater Cook
I grew up in Texas eating humble foods like chicken-fried steak and old fashioned Tex-Mex. This recipe is a combination of those childhood favorites. I created this nostalgic dish with venison round...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Cooking tools:
- Meat tenderizer
- Grater
- Cutting board
- Dish
- Mixing bowl
- Whisk
- Skillet
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Tongs
- Paper towel
Ingredients
- 1 lb. venison top round, sirloin, or backstrap
- 2 eggs
- ¼ cup milk or water
- 1 cup all-purpose flour, plus extra if needed
- Cooking oil
- 2 tbsp. all-purpose flour
- 2 tsp. tomato paste
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- ½ tsp. cumin
- ½ tsp. oregano
- 2 ½ tsp. chili powder
- 1 tsp. each of grated garlic and onion (or 1/2 tsp. dried)
- 1 cup venison broth, chicken broth, or water
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