Cajun Chicken-Fried Venison Steak Recipe, ‘The Lindsey Way’

There are an infinite number of fancy ways to prepare and cook venison, but if you’re looking for a quick, easy and simple recipe, it’s hard to beat cubed deer steaks dredged in flour and dropped in hot cooking oil

By: David and Jeff Lindsey, hosts of “The Lindsey Way”


Chicken-fried cubed venison steaks with biscuits, sides of green beans, mashed potatoes and gravy just might be the ultimate comfort-food meal for the outdoor-active family. (Photo courtesy of Jeff Lindsey)



  • 2 pounds of cubed venison steak
  • Self-rising flour
  • Tony Chachere’s Original Creole Seasoning
  • Canola Oil


Mix flour and Tony Chachere’s seasoning to desired level of spiciness. (Example: Per 1 cup of flour, add in 2 tablespoons of seasoning, if you like it hot!) Next, pour enough canola cooking oil to slightly come up to the side of a frying pan and heat until oil pops. Dip cubed venison steaks in a wet mix of your choice (water, milk, milk/egg, buttermilk), then dredge in the seasoned-flour mix. Carefully place prepared venison steaks in the hot oil and cook until golden brown on both sides. Watch the venison steaks cook; they will brown quickly. Once cooked to your liking, remove venison steaks from hot cooking oil and place on a serving plate with paper towels; this will help soak up and remove excess oil. Serve and enjoy immediately while still warm.


Chicken-fried venison steak – Cajun style – is hard to beat when it’s sitting next to a biscuit and sides of mashed potatoes and green beans. (Photo courtesy of Jeff Lindsey)