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Fried Venison Backstrap

Nicole Cooks

"Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust."
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1 h 50 m servings 438 cals
Original recipe yields 8 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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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Read all reviews 44
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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...

Not too sure about this..I do want to try this but the hot pepper sauce has got me it the stuff they serve in fancy restaurants that is kind of clear and vinegary tasting or is it ...

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 g...

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...

I took out the hot sauce and left everything else just the same. It was wonderful, my son wanted 2nds!

Thank you for the recipe. I marinated the back strap after slicing and pound tenderizing in buttermilk and worcestershire sauce for several hours. Then fried as your recipe instructs but used To...

Excellent, even tho I skipped the hot sauce (all out). The kids liked it -- we called it "chicken fried steak". Next time I'll serve it with McCormick brown gravy and mashed potatoes. Mmmmm.