For an extra layer of flavor, try adding a teaspoon of garlic powder or onion powder to the flour mixture. If you prefer a spicier kick, increase the amount of hot pepper sauce in the marinade. Ensure the oil temperature remains consistent for even cooking and optimal crispiness. Do not overcrowd the fryer; fry in batches to maintain the oil temperature and prevent soggy venison. A wire rack is preferable to paper towels for draining as it prevents the bottom of the venison from becoming soggy.
Fried Venison Backstrap
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 50 mins
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SERVING8 People
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VIEWS258
Experience the ultimate in wild game cuisine with this recipe for Fried Venison Backstrap. Thinly sliced, tender venison is transformed into a crispy, golden delight with a savory breading that will tantalize your taste buds. A true celebration of flavor and texture!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol149 mg
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Fiber2 g
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Protein35 g
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Saturated Fat4 g
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Sodium1944 mg
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Sugar4 g
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Fat14 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 1 hrs 10 mins Marinate the Venison (1 hour 10 minutes): In a shallow bowl, combine venison slices with 2 cups of milk and hot pepper sauce. Ensure the venison is well-coated. Cover and refrigerate for at least 1 hour to tenderize and infuse flavor.
02 Step
Recipe View 5 mins Prepare for Frying (5 minutes): Heat vegetable oil in a deep fryer or large skillet to 325°F (165°C). Ensure you have enough oil for the venison to float freely.
03 Step
Recipe View 5 mins Set Up the Dredging Station (5 minutes): In a shallow dish, whisk together the flour, salt, and black pepper. In a separate shallow dish, whisk the eggs with the remaining 1/2 cup of milk to create an egg wash.
04 Step
Recipe View 10 mins Bread the Venison (10 minutes): Take each venison slice and dredge it thoroughly in the flour mixture, ensuring it's fully coated. Then, dip it into the egg wash, allowing any excess to drip off. Finally, dredge it once more in the flour mixture, shaking off any extra flour to prevent clumping.
05 Step
Recipe View 3 mins Fry to Golden Perfection (3 minutes per batch): Carefully place the breaded venison slices into the hot oil, ensuring not to overcrowd the fryer. Fry for approximately 3 minutes on each side, until golden brown and crispy. Use tongs to remove the fried venison and place it on a wire rack or paper towels to drain any excess oil.
06 Step
Recipe View 0 mins Serve Immediately: Enjoy the Fried Venison Backstrap while it's hot and crispy. Serve with your favorite dipping sauces and sides.
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Jessie Dicki
Jan 18, 2024This recipe is a game-changer! I never thought I could make venison taste this good. The marinade makes all the difference.
Earline Weber
Dec 28, 2023Absolutely delicious! The venison was incredibly tender and the crust was perfectly crispy. My family loved it!
Antwon Cronin
Nov 11, 2023Easy to follow instructions and the end result was amazing. I added a bit of cayenne pepper to the flour for extra heat.
Kristian Johns
Aug 19, 2023The best fried venison I've ever had! Thank you for sharing this recipe.