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Fried Venison Backstrap

SUBMITTED BY: Nicole Cooks  PHOTO BY: JackieLee 

"Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust."
Fried Venison Backstrap Recipe
RECIPE RATING:
This recipe has been rated 11 times with an average star rating of 4.6
Read Reviews (11)
PREP TIME  1 Hr 30 Min
COOK TIME  20 Min
READY IN  1 Hr 50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Jan. 6, 2009 by RanValRJ 
I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Dec. 5, 2008 by LittlDuck15 
This recipe was exceptional! A definitel keeper. We do not often get vension, so I had no idea... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Mar. 16, 2008 by JONDA01 
This was awesome! The only modification I made was to use Tony's Season Salt rather than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Dec. 30, 2008 by Michelle 
Perfect! I can barely get this plated before it's gone! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed on Apr. 22, 2008 by sillalovesdw2 
This was sooooo good!! I have a ton of elk meat in my freezer, and I have been looking for a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed on Mar. 8, 2008 by Tami 
Great!! I only marinated for 20 min. but it still turned out yummy. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Jan. 22, 2008 by Moto 
I forgot to add the hotsauce but it still turned out delicious. I used some of the left over... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed on Jan. 2, 2008 by JackieLee 
I took out the hot sauce and left everything else just the same. It was wonderful, my son... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed on Jan. 20, 2009 by Miranda Bryan 
Excellent, and easy. I would add more hot sauce, and serve with 1554. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed on Mar. 18, 2009 by adam 
I have a very picky wife and a 4 yr old. This recipe was one of the best and easiest ways to... MORE

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Recipe Submitter:

Photo by Nicole Cooks

Cooking Level: Expert

Home Town: Walker, Louisiana, USA

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Nutritional Information
Fried Venison Backstrap

Servings Per Recipe: 8

Amount Per Serving

Calories: 302

  • Total Fat: 11.5g
  • Cholesterol: 59mg
  • Sodium: 1887mg
  • Total Carbs: 40g
  •     Dietary Fiber: 1.5g
  • Protein: 9g

VIEW DETAILED NUTRITION

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