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How to Fry Deer Meat

How to Fry Deer Meat

Last Updated on 22nd April 2022 by

If deer meat is a common food at your house and you are looking for some ways to change things up and offer it in new ways, then you can try fried deer meat. Depending on how it is prepared, you could end up with deer steak or deer backstrap, which are really good variations on the basic venison dish.

There is some prep work involved, if you want it to be tasty and you want the breading to stick to the meat. The flavor and breading are the trickiest parts of how to fry deer meat, but if you can get those parts down, you will have a great dish that you’ll want to serve again and again.

How Long to Fry Deer Meat?

Deer steaks are thin pieces of meat, so they will fry up quickly on the stovetop. The long prep time comes from marinating your deer meat ahead of time. After that, you can have a whole batch of deer steaks cooks up in hot oil in a matter of minutes. Two pounds of deer steak meat fries up in about 30 minutes or less, because you can cook a few pieces at a time in the skillet and they just need to cook for about 3 minutes on each side.

You want to cook them until the internal temperature reaches 165 degrees Fahrenheit, the same as with chicken. Check the internal temperature with an instant read kitchen thermometer. Once you have cooked a few pieces of deer meat, you will have a good idea of how it should look when it is done cooking. It should have a golden brown hue to it, if you have breaded it and prepared it according to the recipe I will give you.

You may need to lower the heat as you cook more of the deer meat, and you want to watch that you don’t burn your meat. If the heat is too high, the outside of the deer meat can burn, turning the breading too dark, while the inside of the meat will be undercooked.

The method I will share with you for frying deer meat uses the pan fry method. This means that you only need a little more oil than just enough to cover the bottom of the skillet. It doesn’t take a lot of oil, so it is healthier than a deep frying method. How long to deep fry deer meat?

It takes about the same amount of time as if you were cooking it using the pan fry method. You will need to cook the deer meat for about 3 minutes on each side. Be sure to give it a flip halfway through the cooking time so that both sides cook evenly. Also make sure that the oil has heated up all the way before you start putting the meat in to cook.

What Temp to Fry Deer Meat?

You want to choose a cooking temperature that isn’t too high, otherwise the meat will cook on the outside but not on the inside, and by the time the meat starts to turn dark on the outside, you will need to take it out of the heat. The interior meat might not cook all the way through, and it could still be kind of raw.

If you put the temperature too low, your meat will soak up a lot of excess oil. You don’t want that, because the meat will become oily and have an unpleasant texture to it. It will also be even less healthy, thanks to all the oil it will have absorbed.

Recipe for Frying Deer Meat


  • 2 pounds of deer steak
  • 2 cups of flour
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 quart of buttermilk
  • 1 teaspoon of seasoned salt
  • 1 teaspoon of paprika
  • 1 tablespoon of olive oil
  • ½ cup of vegetable oil
  • 2 tablespoons of butter


  1. Rinse off the deer meat and then pat it dry.
  2. Trim off fat and connective tissue from the meat that you don’t want to eat. Tenderize the meat pieces using a meat mallet, pounding them down to about ¼ inch of thickness, being careful as you work not to damage and tear open the meat.
  3. Dredge the deer steak in buttermilk and place into a container or plastic bag to soak overnight. You ought to let them marinate in the buttermilk for a minimum of 2 hours.
  4. Combine black pepper, salt, flour, paprika, and seasoned salt in a bowl. Add in a tablespoon of buttermilk as you stir. You should see small clumps appearing.
  5. Remove the steaks from the buttermilk and let the extra buttermilk fall off. Use the flour mixture to coat the steaks evenly on all sides. Then set the steaks on a plate until you are ready to cook them.
  6. In a skillet on medium heat, warm up the cooking oil. Add in butter and oil to give the dish some flavor and color, and heat until the butter melts. That should be at about 350 degrees Fahrenheit.
  7. Cook a couple steaks at a time- as many as will comfortably fit into the frying pan. Heat for about 2-3 minutes on each side. You know it is time to turn them over when blood begins to surface.
  8. Keep cooking them until the internal temperature reaches 165 degrees Fahrenheit and they look golden brown. Then, set them aside on a plate with a paper towel lining in it to absorb the excess oil. 

How to Fry Deer Meat without Flour

To make this dish without using any flour, you can dredge the meat in a mixture of egg, cornstarch, and seasonings. Then, fry it up as normal. The egg helps the seasonings to stick to the meat, creating a flavorful outer skin. Without flour, your meat’s texture and flavor will change dramatically, but it’s a good gluten free option, if that is what you are looking for.

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I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food!  You can find my Facebook here