Best Fried Venison Backstrap Recipes

VENISON BACKSTRAP RECIPE

Venison Backstrap Recipe image

Venison Backstrap Recipe - Fried deer tenderloin that may just change the way you cook deer meat forever! Tender, juicy, and delicious!

Provided by Jessica Burgess

Time 1h6m

Number Of Ingredients 7

Ingredients

1-2 pounds deer meat (tenderloin and/or backstrap, sliced in to 1/4 inch slices)
2 Tablespoons salt for soaking
2 Tablespoons salt for flour breading (+ additional to taste after fried)
2 cups water
3 cups flour
3 cups vegetable oil
Greek seasoning (optional)

Steps:

In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour.
Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
Remove deer meat from refrigerator, and discard salt water
Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah... that wasn't too shabby. So it's up to you!)
Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating
Coat deer meat in flour/salt mixture
Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
Inside of fully cooked meat will be gray/brown, with no sign of red.
Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

Nutrition Facts : ServingSize 10 pieces, Calories 188 kcal, Carbohydrate 7 g, Protein 3 g, Fat 16 g, SaturatedFat 13 g, Cholesterol 9 mg, Sodium 355 mg

PAN-FRIED VENISON STEAK

Pan-Fried Venison Steak image

"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound venison or beef tenderloin, cut into 1/2-inch slices
2 cups crushed saltines
2 large eggs
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons canola oil

Steps:

Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :