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Meat Week 2022: Two Hats Ranch Chicken Fried Venison

Who’s ready to cook up some Venison? Not only can the team at Two Hats Ranch give you a great hunting experience, they also can help you cook up a great meal! 

Two Hats Chicken Fried Venison

Servings: 8


  • 2 pounds venison, sliced thin
  • 2 cups Red flour
  • 2 cups buttermilk
  • 1 quart canola oil


  1. Trim all silverskin from back strap. Slice on a bias 1/4" thick. Place slices between 2 layers of plastic wrap and pound thin (approx 1/8")
  2. Place thin slices in a bowl and cover with buttermilk. Let rest refrigerated for 3 hours or overnight.
  3. Drain buttermilk and dredge in red flour. Place coated slices on a sheet pan and refrigerate 2 hours.
  4. Heat canola oil in a heavy skillet. Until bubbles form when a small piece of venison is dropped in.
  5. Dredge venison slices once again and place in oil. Fry golden brown turning occasionally to cook evenly.
  6. Remove from oil and place on paper towel or drain grate to remove excess oil.
  7. Hold hot for service

Serving Ideas: Serve hot over white rice with pepper gravy.

Per Serving (excluding unknown items): 253 Calories; 5g Fat (19.0% calories from fat); 30g Protein; 20g Carbohydrate; 1g Dietary Fiber; 103mg Cholesterol; 1066mg Sodium; 3g Total Sugars; 1mcg Vitamin D; 85mg Calcium; 5mg Iron; 494mg Potassium; 307mg Phosphorus. Exchanges: .


Red flour

Servings: 15


  • dredging flour
  • 1 quart all-purpose flour
  • 1 1/3 cups cracker meal
  • 1/4 cup salt
  • 1 1/2 teaspoons black pepper
  • 2 tablespoons Accent Seasoning
  • 1/3 cup paprika
  • 2 tablespoons sage, rubbed
  • 1 teaspoon Lowry's Seasoning


Place all ingredients in a large bowl and stir until evenly combined. Sift the sage and paprika to remove lumps.

Yield: 2 quarts

Per Serving (excluding unknown items): 168 Calories; 1g Fat (4.6% calories from fat); 5g Protein; 35g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2014mg Sodium; trace Total Sugars; 0mcg Vitamin D; 19mg Calcium; 3mg Iron; 107mg Potassium; 55mg Phosphorus. Exchanges: .

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