Skip to main content

Paleo Chicken-Fried Venison Steak Recipe

This chicken-fried venison steak recipe is made with coconut flour, making it paleo-friendly, and it tastes fantastic smothered in gravy with a side of mashed cauliflower.

Paleo Chicken-Fried Venison Steak Recipe

Serve this Paleo Chicken-Fried Venison Steak recipe for dinner as the main course, or for breakfast with a side of eggs. (Jenny Nguyen-Wheatley photo)

Print Recipe

Jump to Recipe

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

Serves: 4
Prep time: 15 mins
Cook time: 20-30 mins

Ingredients:

  • 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




Gravy:

  • 3 tablespoons of coconut flour
  • 1 cup of whole milk
  • 2 sprigs of fresh thyme
  • Freshly cracked pepper and salt, to taste

Recommended


Directions:

  1. Preheat oven to 200 degrees F.
  2. Remove all silver skin from venison steaks and pat dry with paper towels.
  3. 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.

    Tenderizing venison steak with a meat mallet
    Tenderize the venison steak with a meat mallet before sprinkling it with salt and pepper. For tougher cuts, use a needle meat tenderizer. (Jenny Nguyen-Wheatley photo)
  4. Heat 1 inch of avocado oil in a pan to 325 degrees F.
  5. 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.
  6. Dredge venison steaks in the following order: coconut flour, egg, and coconut flour again.

    Dredging Venison Steak
    After you've dredged a venison steak, fry it in the hot avocado oil. (Jenny Nguyen-Wheatley photo)
  7. 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.

    Chicken-Fried Venison Steak
    Fry venison steaks on both sides until golden brown. (Jenny Nguyen-Wheatley photo)
  8. 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.

    Chicken-Fried Venison Steak
    Allow the gravy to bubble and thicken. (Jenny Nguyen-Wheatley photo)
  9. Serve warm chicken-fried venison steak with gravy. To complete your meal, serve dinner with greens and mashed cauliflower.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Recent Videos

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Fishing

Bass Crash Course: Side-Imaging Fishing Sonar

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Hunting

Turkey-Hunting Brothers Part 2: Minnesota Spring Gobblers with Friends

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Fishing

Bass Crash Course: Down Imaging and 2D Sonar

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Fishing

Bass Crash Course: Intro to Sonar

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Hunting

Turkey-Hunting Brothers Part 1: Texas Comes to Minnesota

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Hunting

The Rook 2.0 Wins Out

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Hunting

Early Morning Minnesota Slam Dunk

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Hunting

Father & Son Iowa Double Gobbler: Video

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Hunting

Wild Turkey Cordon Bleu Recipe

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Fishing

Bass Crash Course: Flipping & Pitching

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Learn

Smoked Wild Turkey Nuggets Recipe

Turn the legs and thighs of a freshly killed gobbler into comfort food for a chilly spring night.
Recipes

Wild Turkey Noodle Soup Recipe

Game & Fish Magazine Covers Print and Tablet Versions

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Magazine App Logo

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Game & Fish App

Other Magazines

See All Other Magazines

Special Interest Magazines

See All Special Interest Magazines

Phone Icon

Get Digital Access.

All Game & Fish subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now

Enjoying What You're Reading?

Get a Full Year
of Guns & Ammo
& Digital Access.

Offer only for new subscribers.

Subscribe Now