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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

438.2 calories; 35.1 g protein; 40 g carbohydrates; 149.1 mg cholesterol; 1944.4 mg sodium. Full Nutrition

Reviews (57)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2009
I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the same, but chop it differently. I cut the backstrap into 3 inch chunks and pound it flat just like a chicken fried steak. Soooo good!! Read More
(218)
72 Ratings
  • 5 star values: 52
  • 4 star values: 20
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/06/2009
I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the same, but chop it differently. I cut the backstrap into 3 inch chunks and pound it flat just like a chicken fried steak. Soooo good!! Read More
(218)
Rating: 5 stars
03/16/2008
This was awesome! The only modification I made was to use Tony's Season Salt rather than plain salt. Read More
(93)
Rating: 5 stars
12/05/2008
This recipe was exceptional! A definitel keeper. We do not often get vension so I had no idea how to cook it. My neighbor gave it to me and I was not too thrilled with the way he told me to cook it so I searched for other recipes. We finished almost all that I cooked. I did find that it was rather labor intensive though. It took longer than the recipe said it would but was worth the effort. It had an excellent flavor and was ultra-tender. I did use less black pepper and it was plenty spicy enough. I do not think it would have been way to spicy otherwise. Can hardly wait to cook it again! I look forward to trying the venison roast recipes that I found also. Thanks for the great recipe! Read More
(56)
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Rating: 5 stars
02/10/2011
Not too sure about this..I do want to try this but the hot pepper sauce has got me confused...is it the stuff they serve in fancy restaurants that is kind of clear and vinegary tasting or is it like texas pete or louisiana hot sauce? Can someone help me before i ruin a bunch of meat Read More
(34)
Rating: 4 stars
03/18/2009
I have a very picky wife and a 4 yr old. This recipe was one of the best and easiest ways to cook venison tenderloin. I will double the amount of hot sauce next time however. Also I used latex gloves to help with the clean up but the mess on my countertop was well a mess. Either way the family loved it!!! And I mixed together the egg/milk with the flour and then fried that after I cooked the tenderloin have not came up with a name but the family thought it was great. Read More
(15)
Rating: 4 stars
04/22/2008
This was sooooo good!! I have a ton of elk meat in my freezer and I have been looking for a good solid recipe for some of it! Now given that it's pretty messy to make but it is worth it and kinda fun! Highly recommended! Read More
(14)
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Rating: 4 stars
01/02/2008
I took out the hot sauce and left everything else just the same. It was wonderful my son wanted 2nds! Read More
(11)
Rating: 4 stars
11/26/2011
Thank you for the recipe. I marinated the back strap after slicing and pound tenderizing in buttermilk and worcestershire sauce for several hours. Then fried as your recipe instructs but used Tony's in the flour instead of salt and pepper. Severd with mashed potatoes and cream gravy! So yummmmy! Read More
(11)
Rating: 4 stars
02/08/2010
Excellent even tho I skipped the hot sauce (all out). The kids liked it -- we called it "chicken fried steak". Next time I'll serve it with McCormick brown gravy and mashed potatoes. Mmmmm. Read More
(9)