October 25, 2022
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The paleo diet is becoming increasingly popular among hunters, so here’s a low-carb, high-protein venison dinner that will fit the bill. This chicken-fried venison steak recipe is made with coconut flour, which is a paleo-friendly alternative to wheat flour. Wheat is discouraged in the paleo diet because it’s a high glycemic index (GI) food, meaning that it can raise blood glucose levels more than foods with low to medium GI.
The coconut flour was fairly easy to work with, and browned up nicely, although I did find the steak coating to be more delicate than wheat. It is also much more grainy compared to all-purpose wheat flour, which was prevalent in the gravy, but I liked the taste – slightly coconut, sweet and aromatic, but not overwhelming. The coconut flour was also affordable and easier to find than other paleo-approved flours at my local grocery store. However, if you don’t like the slightest hint of coconut, I suggest using cassava or almond flour instead. I’ve read that cassava is the closest substitute to wheat flour.
As far as a substitute for mashed potatoes, which is a high-GI food, I’m a big fan of mashed cauliflower. I’ve made it from scratch and have bought it already prepared, although frozen. To be honest, I like the frozen stuff. It saves a lot of time and tastes just as good. Fresh cauliflower is also expensive, so the cost is comparable. The Hanover brand is just under $2 – simply microwave it for 5 minutes and then bake it in a 350-degree oven for a few minutes to get rid of excess moisture. Mashed parsnips, yams, turnips and rutabagas are also great options that will fit into the paleo diet.
How to Make This Paleo Chicken-Fried Venison Steak Recipe
Prep time: 15 mins
Cook time: 20-30 mins
- 4 venison steaks
- ¼ to ½ cup of organic coconut flour
- 1 egg
- 1 tablespoon of milk
- Salt and pepper, to taste
- Avocado oil for frying
- 3 tablespoons of coconut flour
- 1 cup of whole milk
- 2 sprigs of fresh thyme
- Freshly cracked pepper and salt, to taste
- Preheat oven to 200 degrees F.
- Remove all silver skin from venison steaks and pat dry with paper towels.
- Lay one venison steak between two sheets of plastic wrap and tenderize with a meat mallet. Repeat with the other steaks. (A needle meat tenderizer would be more ideal for tougher cuts.) Sprinkle salt and pepper over the meat.
- Heat 1 inch of avocado oil in a pan to 325 degrees F.
- Prepare your dredging station: Beat 1 egg and 1 tablespoon of milk together in a wide bowl, and pour ¼ to ½ cup of coconut flour into a dish. Add some salt and pepper to the coconut flour to taste.
- Dredge venison steaks in the following order: coconut flour, egg, and coconut flour again.
- Fry each breaded venison steak in the oil on both sides until golden brown. Keep in mind that coconut flour browns more quickly than wheat flour. Place venison steaks on a cookie sheet and keep them warm in a 200-degree oven.
- To make the gravy, pour out the avocado oil, leaving 4 tablespoons. Allow the pan to cool a little, then whisk in coconut flour and cook until the mixture turns slightly golden brown over medium-low to medium heat, stirring often. (The roux should not be dry and clumpy – add more oil until the coconut flour smoothly incorporates into the oil as a paste.) Next, slowly whisk in milk and add 2 sprigs of thyme. Allow mixture to bubble and thicken, stirring frequently. Add salt and pepper to taste.
- Serve warm chicken-fried venison steak with gravy. To complete your meal, serve dinner with greens and mashed cauliflower.