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Fried Venison Backstrap

Fried Venison Backstrap

Name: Fried Venison Backstrap
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices; 2 cups milk; 2 tablespoons hot pepper sauce; 2 large eggs eggs; ½ cup milk; 3 cups all-purpose flour; 2 tablespoons salt; 1 tablespoon ground black pepper; 3 cups vegetable oil for frying

Rating: 4.72 stars

72 Ratings
57 Reviews
14 Photos

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

By Nicole Holland Green

Recipe Summary

prep:

1 hr 30 mins

cook:

20 mins

total:

1 hr 50 mins

Servings:

Yield:

8 servings

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 large eggs eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

Directions

Step 1

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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Step 2

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.
Step 3

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

Per Serving:

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

Reviews (57)

Most helpful positive review

ValerieLynn

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

Helpful

(218)

72 Ratings

5 star values: 52
4 star values: 20
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ValerieLynn

01/06/2009

Helpful

(218)

JONDA01

03/16/2008

This was awesome! The only modification I made was to use Tony's Season Salt rather than plain salt. Read More

Helpful

(93)

LittlDuck15

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

Helpful

(56)

foodruiner

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

Helpful

(34)

adam

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

Helpful

(15)

sillalovesdw2

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

Helpful

(14)

Jackie Andrews

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

Helpful

(11)

ccate1234

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

Helpful

(11)

Cindy Mancini

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

Helpful

(9)

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Nutritional Information

Fried Venison Backstrap

Servings Per Recipe: 8
Calories: 438.2

% Daily Value *

protein: 70 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 22 %

saturated fat: 18 %

cholesterol: 50 %

vitamin a iu: 4 %

niacin equivalents: 92 %

vitamin b6: 31 %

vitamin c: 5 %

folate: 25 %

calcium: 11 %

iron: 36 %

magnesium: 17 %

potassium: 16 %

sodium: 78 %

thiamin: 66 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Fried Venison Backstrap

1 of 57

All Reviews

ValerieLynn

01/06/2009

Helpful

(218)

JONDA01

03/16/2008

This was awesome! The only modification I made was to use Tony's Season Salt rather than plain salt.

Helpful

(93)

LittlDuck15

12/05/2008

Helpful

(56)

foodruiner

02/10/2011

Helpful

(34)

adam

03/18/2009

Helpful

(15)

sillalovesdw2

04/22/2008

Helpful

(14)

Jackie Andrews

01/02/2008

I took out the hot sauce and left everything else just the same. It was wonderful my son wanted 2nds!

Helpful

(11)

ccate1234

11/26/2011

Helpful

(11)

Cindy Mancini

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.

Helpful

(9)