Country Fried Venison Steak Sandwiches with Caramelized Onions & Horseradish Cream Sauce

Country Fried Venison Steak Sandwiches with Caramelized Onions & Horseradish Cream Sauce

By Chef Justin Townsend     Yield: 2 sandwiches

Caramelized Onions
1 onion, peeled and cut into long slivers
1 teaspoon of olive oil
1 teaspoon of salt
1. Bring a wide thick bottomed pot or pan to medium high heat
2. Add the olive oil and heat for 1 minute
3. Add the onions and lower the heat to medium-low
4. Occasionally stir the onions
5. After 10 minutes, add the salt
6. Cook for an additional 30 minutes, stirring regularly
(make the horseradish cream sauce while waiting)
Horseradish Cream Sauce
4 tablespoons sour cream
1 tablespoon prepared horseradish
1 tablespoon minces chives
Salt and ground black pepper to taste

1. Mix the sour cream, horseradish, and chives together
2. Season with the salt and ground black pepper to taste
Country Fried Venison Steaks
1 lb venison steaks
1 bread buns of choice or 4 pieces of Texas toast
1/2 cup milk
1 egg, beaten
3 cups of flour
Ground black pepper
Cajun seasoning
1 tablespoon of butter at room temperature
Oil for frying
8 slices of white cheddar cheese

Items Needed:
Meat mallet
Gallon Ziplock™ bag

1. Begin heating your oil in a pan over medium high flame
2. Place the steaks, one by one, inside the ziplock bag and pound down to approximately ¼ “ thickness (you may need to cut the steaks in half for ease of battering and frying.
3. Amply season steaks with salt, black pepper, and Cajun seasoning
4. Mix the egg and the milk, set aside
5. Pour the flour into a shallow dish and season with the salt, ground black pepper, and Cajun seasoning
6. Dip each steak into the flour, then submerge into the egg wash, and then dredge back into the flour
7. Place the battered steak into the oil
8. Flip steak once to ensure both sides are properly golden browned
9. Remove the steak from the oil and place on a towel
10. Evenly disperse the cheese amongst the steaks and top with the caramelized onions
11. Cut the buns in half (if applicable) and cover the inside and outside with butter
12. Toast each side of the bun/bread
13. Coat the inside of the buns with the horseradish cream sauce
14. Slap the sandwich together with the steak and enjoy!

About the Chef: Justin Townsend has been a hunter and angler since he was a child and has always enjoyed the outdoors. He was raised in Southeastern Oklahoma where hunting and fishing was used as a way to supplement home-grown and store-bought food. Justin moved away from home to college where he was able to tune his culinary skills as a professional chef. As time progressed, Justin combined his passion for the outdoors and his love for food to create the online publication, Harvesting Nature. Currently, Justin serves as the Editor-in Chief of Harvesting Nature and is a Pro Staff member for First Lite.

Categories: Big Game, Cooking, Featured, Recipes

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