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.
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.
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
