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1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
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2 ½ cups milk, divided
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2 tablespoons hot pepper sauce
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3 cups vegetable oil for frying
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3 cups all-purpose flour
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2 tablespoons salt
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1 tablespoon ground black pepper
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2 eggs
Fried Venison Backstrap
Tender venison backstrap is sliced thinly before being breaded and fried to make a savory crispy crust.
Recipes · Meat and Poultry · Game Meats · Venison
| Prep Time: 30 mins |
| Cook Time: 20 mins |
| Total Time: 1 hrs 50 mins |
| Additional Time: 1 hrs |
| Servings: 8 |
Ingredients
Ingredients List
Directions
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.
Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
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.
Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour. 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.
Nutrition Facts (per serving)
Nutrition Facts
| 438 | Calories |
| 14g | Fat |
| 40g | Carbs |
| 35g | Protein |