Dairy-Free Chicken Fried Venison

Crispy, golden, and packed with flavor, this Dairy-Free Chicken Fried Venison is the ultimate comfort food with a southern twist—minus the dairy! Tender venison steaks are pounded thin, double-dipped in a seasoned flour and dairy-free buttermilk coating, and fried to perfection for a crunchy, satisfying bite. The homemade buttermilk substitute, made with unsweetened almond milk and apple cider vinegar, ensures this dish caters to dairy-free diets without compromising on richness. A blend of garlic powder, paprika, and cayenne adds just the right amount of kick to the batter, while fresh parsley and a squeeze of lemon brightens every bite. Ideal for weeknight dinners or a rustic weekend treat, this gluten-friendly recipe (if you opt for a gluten-free flour) is as versatile as it is delicious. Serve with mashed potatoes or a crisp salad for a perfect pairing!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 slices Venison steaks
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 2 pieces Large eggs
• 1.5 cups All-purpose flour
• 0.5 cup Cornstarch
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.25 teaspoon Cayenne pepper
• 2 cups Vegetable oil
• 2 tablespoons, chopped Fresh parsley
• 4 pieces Lemon wedges

Directions

Step 1

In a bowl, mix the unsweetened almond milk with apple cider vinegar to create a dairy-free buttermilk substitute. Let it sit for 5 minutes.

Step 2

Meanwhile, place venison steaks between two pieces of plastic wrap and pound them to an even 1/4-inch thickness using a meat mallet.

Step 3

In a shallow dish, beat the eggs, then stir in the buttermilk mixture.

Step 4

In another shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.

Step 5

Dip each venison steak into the flour mixture, coating thoroughly, then dip into the buttermilk and egg mixture, allowing any excess to drip off. Finally, dip back into the flour mixture, pressing to ensure a good coating.

Step 6

Heat the vegetable oil in a large skillet or cast-iron pan over medium-high heat until it reaches 350°F (175°C).

Step 7

Fry the steaks in the hot oil until golden brown and crispy on both sides, about 3-4 minutes per side. Do not overcrowd the pan; cook in batches if necessary.

Step 8

Transfer the cooked venison to a wire rack to drain any excess oil and to keep it crisp.

Step 9

Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(1415.0g)

Amount per serving	% Daily Value*
Calories	5217.0

Total Fat 445.6g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat 269.5g
Cholesterol 752mg	0%
Sodium 2891.9mg	0%
Total Carbohydrate 179.5g	0%
Dietary Fiber 8.5g	0%
Total Sugars 1.5g
Protein 153.8g	0%

Vitamin D 167.8IU	0%
Calcium 571.5mg	0%
Iron 25.1mg	0%
Potassium 1929.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.1%

Protein: 11.5%

Carbs: 13.4%