Fried Venison Backstrap

30 Reviews

Prep: 1 hr 30 min
Cook: 20 min
Ready In: 1 hr 50 min

“Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.” - by Nicole Cooks

Ingredients

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 eggs
1/2 cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

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Metric US

Original recipe yields 8 servings

Directions

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.
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.
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.

Nutrition

Amount Per Serving (8 total)

Calories
438 cal
22%

Fat
14.2 g
22%

Carbs
40 g
13%

Based on a 2,000 calorie diet

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Reviews (30)

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133

ValerieLynn

Jan. 6, 2009

"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 a chic..." See moreken fried steak. Soooo good!!"

JONDA01

Mar. 16, 2008

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

LittlDuck15

Dec. 5, 2008

"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 cook it, ..." See moreso I searched for other recipes. We finished almost all that I cooked. I did find that it was rather labor intensive, though. It took longer than the recipe said it would, but was worth the effort. It had an excellent flavor and was ultra-tender. I did use less black pepper and it was plenty spicy enough. I do not think it would have been way to spicy otherwise. Can hardly wait to cook it again! I look forward to trying the venison roast recipes that I found also. Thanks for the great recipe!"

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