To create a flavorful, crispy crust, tender venison backstrap is thinly cut before being breaded and fried.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
Ingredients
- 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
- 2 ½ cups milk, divided
- 2 tablespoons hot pepper sauce
- 3 cups vegetable oil for frying
- 3 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 2 eggs
Instructions
- 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.
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- Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
- 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.
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- Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.
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- 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.
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Nutrition Facts
| Calories | 438 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 2 g |
| Protein | 35 g |
| Saturated Fat | 4 g |
| Sodium | 1944 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and tasty. Made enough for leftovers for another night. I like that. Paired with onion gravy and mashed potatoes makes a great meal.. Hubby very happy!!
Tried if for the first time and came out great,ate some that day and took the rest for lunch at work
Really good and not so difficult as other recipes
easy and simple
My son got a deer so I was cooking to please my husband likes a lot of flavor) as well as my ex-husband (fairly picky with his venison and doesn’t try new things often), our teenagers, and a toddler. I tried this as a middle of the road recipe and it was a hit! My son had seconds, his dad took home a doggy bag for lunch tomorrow, our two year old ate it up and never batted an eye at the small amount of heat and my teenage daughter who rarely eats meat had an entire piece. The cooking time was the only thing off about it. It took me right at an hour to do 1.5x the meat the recipe was created for, so it should read about 40 minutes instead of 20 unless the recipe is preparing it to be eaten rare. I did use Cavender’s Greek Seasoning (salt free) instead of salt and pepper since my family uses low sodium recipes and we dipped in Panko crumbs instead of flour after the egg wash.
I had no idea how to cook this deer meat that my boyfriend had in his freezer. I tried this and though it was messy, the end result was quite delicious. As another user suggested, I cut the meat into about 3 inch pieces and slightly pounded the meat before cooking. I used coconut milk, since I was out of regular milk. All in all, I would make this again.
Turned out amazing just by the recipe!
Great texture and juiciest middle. The batter didn’t over power the flavor. Love it.
So good. 🙂
Have fried backstrap for many years but have never added hot sauce to the milk. I always soak my tenderized backstrap in buttermilk anyways but adding the Franks Original Hot Sauce really added extra flavor. Everyone gave it 5 stars!
Added more seasonings it was very good like chicken fried steak ??
I don’t know about the pepper sauce step but I’ve never tried it so who knows that could be the secret ingredient I need to perfection lol. I soak over night in salt water then soak them in a milk bath a hour before starting . I also use buttermilk instead of regular Milk. Heat your oil up I usually put it on medium heat. Cool trick I was taught By my grandpa is placing a couple of popcorn kernels in the grease and when they pop is when it’s the perfect heat to start frying some deer meat
I made this with just a couple of changes and it was fantastic.
Like others, I modified this a bit by adding Tony’s to the flour. The back strap came out perfectly and crispy. So good!
Followed the recipe to the T and it turned out wonderful! I may add a bit less salt next time but that’s just personal preference. Will definitely be making this again!
Tastes great – a bit salty – but a lot of work and messy (I don’t usually fry foods because it’s messy). I would cut the salt if I ever make this again, but I’ll stick to my usual method of cooking backstrap: marinating in wine and seasonings and grilling.
Great simple recipe. I used a mallet to tenderize the venison. I used sriracha hot sauce in the marinade and added garlic and onion powder to the flour. My wife felt like it needed more hot sauce but it only marinated for about an hour so maybe it didn’t thoroughly permeate the meat. Whip up some buttermilk biscuits and country gravy with this venison and your life will be complete!
It turned out amazing. When I make it again, I will definitely add more hot sauce in the marinade though.
Excellent and very easy recipe.
Tasted absolutely delicious! Was very easy to make and I will definitely use this recipe again.
First time I ever made anything with venison. It’s good and the closest recipe that I could find to what I remember when I was a child. I wished I had cast iron skillet because that’s all I remember my dad cooking out of. I did have some issues with breading coming off and I think I over cooked it a little but next time I get tenderloin I at least have something to compare it to.