Have a great wild game recipe you would like to share? Click here and let us know!


Broiled Venison Steaks

2 to 3 pounds venison steaks
1 12 ounce can evaporated milk
¼ cup olive oil
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
1 clove garlic, crushed

Salt (or Fire Salt!) and pepper

Soak steaks in evaporated milk for several hours or overnight. Remove from milk, rinse and pat dry. Mix the remaining ingredients to make the marinade, and place in a nonmetallic bowl or a resealable bag. Add steaks and coat; let them marinate 1 hour. Preheat broiler or grill. Arrange steaks on broiler or grill and cook until desired doneness — for steaks about 1 inch thick, 5 minutes per side for medium to medium rare.

If you want to add a spicy “kick” to your marinade replace the salt with TTHA Fire Salt! You can pick that up in TTHA’s online store.


Classic Texas Fried Venison Steak

5-7 cube steaks
1 1/2 cups of vegetable oil
2 cups of all-purpose flour
1 teaspoon of freshly ground black pepper
1 teaspoon garlic salt
A dash of cayenne pepper
4 cups of milk
2 eggs, beaten

Set aside eggs in a medium size mixing bowl.  Mix flour, garlic salt, and pepper on a large plate.

Dredge the steaks in the flour mixture.  Coat them with the beaten eggs and dredge again.  Be sure all the meat is completely coated.

Pour oil into a cast iron skillet and heat to 360 degrees. (cooler than that could make soggy steaks!) Fry steaks until they’re golden-brown on each side.

Gravy! Leave approximately 1/4 cup of oil and crunchy bits in the bottom of the pan.  Heat oil and bits to medium or medium-low.  Add leftover flour mixture into the pan (about 3 tablespoons). Whisk with a fork to mix the flour into the oil. Keep whisking as you slowly add the milk.  The gravy should be thick enough to coat the edges of the pan as you whisk.  If it gets too thick, add more milk and stir. Stir in extra salt & pepper to your liking.