Fried Venison Backstrap Recipe
Venison backstrap, or deer loin, runs the length of the deer’s back and is an exceptionally tender cut of meat. I have had backstrap prepared in many different and excellent ways, however, this recipe is my favorite, because it reminds me of the way mom used to make it!
Venison backstrap, or deer loin, runs the length of the deer’s back and is an exceptionally tender cut of meat. I have had backstrap prepared in many different and excellent ways, however, this recipe is my favorite because it reminds me of the way mom used to make it!
Prep time: 1 1/2 hours Cook time: 20 minutes Servings: 8
- 2 venison backstraps (I like to cook venison tenderloin this way too)
- 1-2 cans of evaporated milk (depends on size of backstrap)
- 2-3 sleeves saltines (again, depends on size of backstrap)
- 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 3 eggs
- 1 teaspoon sugar
- peanut oil, for frying
- With a sharp knife, removing the silvery membrane that runs down one side of each backstrap. Cut venison in thin slices, about a 1/4″ thick.
- Place sliced backstrap in a shallow pan with lid and pour the evaporated milk over it to cover completely. Cover and place in refrigerator for at least an hour and up to 8 hours. (I will oftentimes prepare the venison up to this point before I leave for work.)
- When ready to begin frying, pour peanut oil in a heavy cast iron skillet about 1 1/2-inches deep. Heat oil over medium-high heat. (My cast iron skillet is the ONLY pan I use for frying.)
- While oil is heating, process crackers into fine crumbs. Place cracker crumbs in large bowl. Stir in flour, salt, and pepper. Set aside. In a medium sized bowl, whisk the eggs with sugar. Clear a work area close to your heating oil to arrange your bowls. (I like to put my cracker bowl closest to the skillet with the egg mixture next to it.) Pull the backstrap out the refrigerator and drain off the milk. Set your backstrap next to the egg mixture. (Your oil should be getting close …)
- When peanut oil has reached about 365 °F, dip backstrap in the cracker mixture, then the egg mixture, then coat a second time in the cracker mixture. Carefully, place backstrap in skillet. Turn backstrap when it begins to bleed through and the crust on both sides is golden brown. Remove backstrap and place on paper towels to drain.
- Serve with mash potatoes, corn, and cream gravy. (Enjoy! You can have a salad for dinner tomorrow! )
- 1/4 cup drippings
- 1/4 cup flour, as needed
- 2 1/4 cups whole milk
- 3/4 cup heavy cream
- salt and coarse ground pepper, to taste
- In a saucepan over medium heat combine the drippings and flour. Stir until well blended. Gradually stir in milk and cream.
- Continue stirring until gravy becomes smooth and thickens to desired consistency. Season with salt and pepper.
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