Description
A mouth-watering fried venison backstrap recipe that combines tender slices with a crispy, seasoned coating. Perfect for a hearty meal that showcases the best of venison.
Ingredients
Scale
- 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
- 2 ½ cups milk, divided
- 2 tablespoons hot pepper sauce
- 3 cups vegetable oil for frying
- 3 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 2 eggs
Instructions
- Marinate the venison slices in 1 cup of milk and hot pepper sauce for 1 hour. This tenderizes the meat and adds flavor.
- In a large skillet, heat the vegetable oil over medium heat. Ensure the oil is hot enough for frying.
- In a shallow dish, combine the flour, salt, and black pepper. This mixture will create the crispy coating.
- In another bowl, whisk the eggs with the remaining 1 ½ cups of milk. This helps the coating adhere to the venison.
- Dredge the venison slices in the flour mixture, dip in the egg mixture, then dredge in the flour mixture again for an extra crispy layer.
- Fry the coated venison slices in the hot oil until golden brown and crispy, about 3-4 minutes per side. This ensures a perfect, crunchy texture.
- Drain on paper towels and serve hot. Enjoy with your favorite dipping sauce or as part of a larger meal.
Notes
Ensure the oil is hot enough to avoid a soggy coating. Serve with a side of mashed potatoes or a fresh salad for a complete meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 125mg
Keywords: Venison Backstrap