Fried Venison Backstrap

Fried Venison Backstrap

37
Nicole Cooks 4

"Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust."

Ingredients

1 h 50 m servings 438 cals
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Nutrition

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 1944 mg
  • 78%

Based on a 2,000 calorie diet

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Directions

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  1. Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
  2. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
  3. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.
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Reviews

37
  1. 46 Ratings

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I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the same, but chop it differently. I cut the backstrap into 3 inch chunks and pound it flat just like ...

This was awesome! The only modification I made was to use Tony's Season Salt rather than plain salt.

This recipe was exceptional! A definitel keeper. We do not often get vension, so I had no idea how to cook it. My neighbor gave it to me and I was not too thrilled with the way he told me to coo...