Robert Earl Keen & I cook for Texas Independence Day

Ingredients

• 1.5 lb Venison Backstrap (Trimmed, sliced thin (about 1/4‑inch) for tender steaks)
• 1 cup All-Purpose Flour (For the first and final dredge)
• 1 cup Meat Church Chicken Fried Breading (Pre‑made seasoned breading mix)
• 2 large Eggs (For the egg‑buttermilk wash)
• 2 tbsp Buttermilk (Adds moisture to the egg wash)
• 1 tsp Meat Church Blanco Seasoning (Salt‑pepper blend added to flour and breading)
• 2 cup Peanut Oil (High smoke‑point oil for deep frying)
• 2 clove Garlic (Minced for mashed potatoes)
• 2 lb Potatoes (Yukon Gold or Russet, peeled and cubed)
• 0.25 cup Milk (For creamy mashed potatoes)
• 2 tbsp Unsalted Butter (Adds richness to mashed potatoes)
• 1 tsp Cracked Black Pepper (For the pepper gravy)
• 1 cup Beef or Chicken Stock (Base for the gravy)
• 2 tbsp All-Purpose Flour (for gravy) (To thicken the gravy)

Instructions

1. Trim, Slice, and Tenderize Venison

   Trim any silver skin from the backstrap, slice into 1/4‑inch thick steaks, then pound each piece gently with a meat mallet until just tender.

   Time: PT5M

2. Season Lightly

   Sprinkle the sliced venison with 1 tsp Meat Church Blanco seasoning and let rest for 2 minutes.

   Time: PT2M

3. Set Up Breading Station

   In three shallow bowls, place (a) 1 cup flour mixed with ½ tsp Blanco, (b) 2 eggs whisked with 2 tbsp buttermilk, and (c) 1 cup Meat Church chicken fried breading.

   Time: PT5M

4. Double Dredge the Steaks

   Coat each steak in the flour mixture, dip into the egg‑buttermilk wash, then press into the breading. Return the steak to the flour mixture for a second light coating and press firmly.

   Time: PT5M

5. Heat Peanut Oil

   Add 2 cups peanut oil to the Yeti skillet and heat over medium‑high until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

6. Fry the Venison

   Carefully place the coated steaks in the hot oil. Fry for about 3‑4 minutes per side, flipping once, until golden brown and the internal temperature reaches 135°F (medium‑rare).

   Time: PT8M

   Temperature: 350°F

7. Drain and Keep Warm

   Transfer each fried steak to a wire rack set over a baking sheet. Place the rack in a 170°F oven to keep the crust crisp while you finish the remaining pieces.

   Time: PT2M

   Temperature: 170°F

8. Prepare Garlic Mashed Potatoes (Side)

   Boil cubed potatoes until fork‑tender, drain, then mash with butter, milk, and minced garlic. Season with salt and pepper.

   Time: PT15M

9. Make Cracked Pepper Gravy (Side)

   In a saucepan, melt 2 tbsp butter, whisk in 2 tbsp flour and cook 1 minute. Gradually whisk in 1 cup stock, add 1 tsp cracked black pepper, and simmer until thickened.

   Time: PT5M

10. Plate and Serve

    Arrange the chicken fried venison on a plate, add a scoop of garlic mashed potatoes, drizzle with cracked pepper gravy, and enjoy.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

30g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Venison Backstrap: Beef tenderloin, Pork loin
• Instead of All-Purpose Flour: Bread flour
• Instead of Meat Church Chicken Fried Breading: Panko breadcrumbs mixed with spices
• Instead of Eggs: Egg substitute
• Instead of Buttermilk: Milk with a splash of lemon juice
• Instead of Meat Church Blanco Seasoning: Kosher salt and black pepper
• Instead of Peanut Oil: Canola oil, Vegetable oil
• Instead of Garlic: Garlic powder
• Instead of Potatoes: Sweet potatoes
• Instead of Milk: Heavy cream
• Instead of Unsalted Butter: Margarine
• Instead of Cracked Black Pepper: Ground black pepper
• Instead of Beef or Chicken Stock: Vegetable stock
• Instead of All-Purpose Flour (for gravy): Cornstarch

Equipment Needed

• Yeti Cast Iron Skillet
• Meat Mallet
• Shallow Bowls (3)
• Wire Rack
• Oven
• Tongs
• Instant‑Read Thermometer
• Large Pot (optional)
• Masher (optional)
• Whisk (optional)
• Mixing Spoon (optional)

Critical Steps — Do Not Skip

• Tenderizing the venison backstrap
• Maintaining oil temperature at 350°F
• Double dredging for extra crunch
• Draining on a wire rack to keep crust crisp
• Keeping finished pieces warm at 170°F

Chef Tips from the Video

• Press the breading firmly after each dip to ensure it adheres during frying.
• Use a candy or deep‑fat thermometer for precise oil temperature control.
• Finish the fried steaks on a low‑heat oven rack to keep them hot without steaming the crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 300°F oven to retain crispness.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours due to food safety.

Make-Ahead Tips

• Slice and tenderize the venison up to 24 hours ahead; keep covered in the refrigerator.
• Prepare the flour and breading mixtures in advance and store in airtight containers.
• Coated steaks can be refrigerated for up to 4 hours before frying; bring to room temperature before cooking.

Frequently Asked Questions