Name: Fried Venison Backstrap
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Venison backstrap, cut into 1/4 inch thick slices - 1 (2 pound); Milk, divided - 2 ½ cups; Hot pepper sauce - 2 tablespoons; Vegetable oil for frying - 3 cups; All-purpose flour - 3 cups; Salt - 2 tablespoons; Ground black pepper - 1 tablespoon; Eggs - 2

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Fried Venison Backstrap

1. Venison backstrap, cut into 1/4 inch thick slices - 1 (2 pound)

2. Milk, divided - 2 ½ cups

3. Hot pepper sauce - 2 tablespoons

4. Vegetable oil for frying - 3 cups

5. All-purpose flour - 3 cups

6. Salt - 2 tablespoons

7. Ground black pepper - 1 tablespoon

8. Eggs - 2

How to cook deliciously - Fried Venison Backstrap

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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.