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Fried Venison Backstrap
Fried Venison Backstrap
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Tender, crispy breaded venison backstrap slices - a delicious and simple twist on venison.
Ingredients:
  • 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
  • 2.5 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:
  • In a shallow bowl, combine venison slices with 2 cups of milk and hot sauce. Mix well to coat the slices, then cover and let marinate for 1 hour.
  • Preheat vegetable oil in an electric fryer or skillet to 325°F (165°C).
  • Prepare your dredging station by combining flour, salt, and pepper in one shallow bowl. In another shallow bowl, whisk together the eggs and remaining 1/2 cup of milk.
  • Coat venison slices first in the flour mixture, then in the egg mixture, and back in the flour mixture. Pat off any extra flour.
  • Brown each side in hot oil until lightly crispy, for approximately 3 minutes. Use tongs to remove and briefly drain on paper towels before serving.

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