On Line Cookbook
Southern Fried Venison
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Pan fried


Serves/Makes:1 or more

  • flour
  • salt
  • pepper
  • margarine
  • any cut from the venison
  • Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in thick patties).
  • Dredge in flour salt and pepper.
  • In a cast iron skillet (it is very important that you use a cast iron skillet to get rid of the game taste) melt lots of margarine into pan, add meat.
  • Cook about ten minutes on each side turning only once.
I have been eating venison for many years, and this is the easiest and best way for taste. Even the kids love it prepared this way.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.