Wild Recipes

Country Fried Wild Venison Steak Sandwich

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Country Fried Venison Steak Sandwich

I have met very few people in my life who don’t enjoy a good country fried steak. This type of preparation was very common for our venison steaks growing up in Oklahoma. You could always find country fried steaks in restaurants but most often they were the pre-battered frozen variety, which one of my friends labeled as, “covered with the floor sweepings” Homemade, hand battered country fried steaks have always been the best and will continue to be the best.

Country Fried Venison Steak Sandwich2

This recipe kicks the traditional dish up a few notches by covering the country fried venison steak with melted white cheddar cheese and caramelized onions. Then you will place this delicious combination between two pieces of toasted bread which have been slathered with horseradish cream sauce.

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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 lbs 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!


A.J. Fick

Born and raised in northeast Pennsylvania, I’ve lived in southern California, central Texas, and currently reside in western Idaho. I consider myself a western hunter at heart, enjoying being part of vast landscapes and the thrill of the stalk. One of my hunting mottos is “stretch the stalk, not the shot”. My motivations as an outdoorsman are rooted in the sustenance, independence, and challenging physical aspects. In fact, my largest driving factor for physical fitness is preparing for upcoming hunts and ensuring I’m well-prepared to climb mountains and cover ground with a heavy pack. I also recognize and respect the importance of conservation efforts for our wild animals and wild places and the close connection to hunting and fishing. If we want future generations to experience the wonder and adventure of the outdoors, and gain the countless benefits, we must continue to make wildlife conservation today’s priority to ensure continued opportunity.

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