Fried Venison Backstrap

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

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
• 2.5 cups milk, divided

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.

Step 5

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.