Recipe by Nicole Cooks
"Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust."
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1 (2 pound)
venison backstrap, cut into 1/4 inch thick slices
hot pepper sauce
ground black pepper
vegetable oil for frying
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 chicken fried steak. Soooo good!!
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 cook it, so 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!
Not too sure about this..I do want to try this but the hot pepper sauce has got me confused...is it the stuff they serve in fancy restaurants that is kind of clear and vinegary tasting or is it like texas pete or louisiana hot sauce? Can someone help me before i ruin a bunch of meat
I took out the hot sauce and left everything else just the same. It was wonderful, my son wanted 2nds!
This was sooooo good!! I have a ton of elk meat in my freezer, and I have been looking for a good solid recipe for some of it! Now given that it's pretty messy to make, but it is worth it, and kinda fun! Highly recommended!
I have a very picky wife and a 4 yr old. This recipe was one of the best and easiest ways to cook venison tenderloin. I will double the amount of hot sauce next time however. Also I used latex gloves to help with the clean up, but the mess on my countertop was, well a mess. Either way the family loved it!!! And I mixed together the egg/milk with the flour and then fried that after I cooked the tenderloin, have not came up with a name but the family thought it was great.
Great!! I only marinated for 20 min. but it still turned out yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Venison Backstrap
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 128
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