Fried Backstrap (Venison)
Very tender venison, thinly sliced, is breaded and fried. The crispy crust provides a savory flavor. This recipe takes 30 minutes to prepare and 20 minutes to cook. The dish serves 8 people. Many home cooks say that frying this game meat gives a crispy crust. It doesn’t sacrifice the taste at all. The hot sauce and milk marinade make the venison flavorful and tender.
What you need:
1 tablespoon of ground black pepper
2 pounds of venison backstrap (cut into ¼ inch thick slices)
2 eggs
2 tablespoons of salt
2 ½ cups of milk (divided)
3 cups of all-purpose flour
2 tablespoons hot pepper sauce
3 cups of vegetable oil (for frying)
How you make it:
Get a shallow bowl. Into it, pour the hot sauce and 2 cups of milk. Place the venison slices into the mixture. Stir well to coat every slice. Marinate the meat for about an hour.
Heat the oil in a skillet or electric fryer until it reaches 165 degrees C (325 degrees F).
Prepare the dredging station. Get two shallow bowls. One should contain a mixture of pepper, flour, and salt. The other should have a mixture of ½ cup of milk and eggs, whisked together.
Dip the venison into the flour station. Then dip the slices into the egg station. Dip them again into the flour station and shake off the excess flour mixture.
Fry each prepared venison slice until browned on each side. This process takes about three minutes. Use metal tongs to remove them from the hot oil. Place them on paper towels to drain well before serving.
Enjoy!