Fried Venison Backstrap

Name: Fried Venison Backstrap
Prep time: 90 min
Cook time: 20 min
Yield: 8
Ingredients: 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices; 2 cups milk; 2 tablespoons hot pepper sauce; 2 eggs; 1/2 cup milk; 3 cups all-purpose flour; 2 tablespoons salt; 1 tablespoon ground black pepper; 3 cups vegetable oil for frying

⏱️ Ready in 1h 50m 🥄 Prep 1h 30m 🔥 Cook 20 min 👥 8 servings

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

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🔗 Recipe adapted from AllRecipes

#Fried #Dinner

📊 At a Glance

Prep 1h 30m

Cook 20 min

Serves 8

Difficulty Medium

🛒 Ingredients

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices

2 cups milk

2 tablespoons hot pepper sauce

2 eggs

1/2 cup milk

3 cups all-purpose flour

2 tablespoons salt

1 tablespoon ground black pepper

3 cups vegetable oil for frying

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 438

% Daily Value*

Total Fat 14.2g 18%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1944mg 85%

Total Carbohydrate 40g 15%

Dietary Fiber 1.5g 5%

Total Sugars 3.8g

Protein 35.1g 70%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Place the venison slices into a shallow bowl and pour in the milk and hot sauce.

Stir to coat, then cover and marinate for 1 hour.

Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C).

In a shallow bowl, whisk together the eggs and milk.

In a separate bowl, stir together the flour, salt and pepper.

Dip the venison slices into the flour, then into the egg and milk, then back into the flour.

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.