Slice venison backstrap thinly and then bread and fry for tender meat with a savory crispy crust. This is a tasty and easy way to prepare venison.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
438 Calories
Recipe Instructions
Step 1
Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
Step 2
Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
Step 3
Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.
Step 4
Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. 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.
Ingredients
2 eggs
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying
2 tablespoons hot pepper sauce
1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
