Beer Battered Venison Steak

Early in the week my husband made this for dinner and it was great. The batter was so crispy and light just like fish and chips wrapped in newsprint that I used to eat in Scotland!


  • 1 1/2 cups All Purpose Flour
  • 1 teaspoon Baking Powder
  • 2 teaspoons Fuzz’s No Salt Cajun Blend
  • 1 teaspoon powdered Garlic
  • 1 teaspoon ground Red Cayenne Powder
  • 1/2 teaspoon Red Chili Powder
  • Splash of Milk (just enough to make a thin batter)
  • 1 Whole Egg, beaten
  • 2 cups Beer (He used Erdinger Hefe-Wiezen)
  • Salted All Purpose Flour


  • 1 thin Venison Steak or Medallion per person
  • Canola Oil

Combine the first 9 ingredients and beat with a hand mixer until smooth. Dredge the venison steaks in the salted flour and dip  in the batter.

Heat about 2-3 inches of oil over high heat in a cast iron skillet.  Immediately put in the hot oil. You need the oil to be very hot so the flour coating doesn’t get greasy. Also if the oil is not hot enough the coating may fall off the meat.  Deep fry at 365 to 370 degrees for 5 to 6 minutes. Til the batter is crispy and the meat is medium. Remove to plate and place on a paper towel. Enjoy!

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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2 Responses to Beer Battered Venison Steak

  1. ijay says:

    I don’t think the meat will get done since the meat is raw,and the frying takes only 2-3minutes.what about cookin the meat first before dipping in batter

  2. I promise if you use a thin steak, it will get to a medium rare. You can get a thin one by pounding the steak like a chicken piccata. Try it and let me know if you find it needs more cook time. Also the cast iron does get to a higher heat than a regular skillet. Thank you for reading my blog and taking the time to comment.

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