Pan Fried Venison Backstrap Recipes

PAN-FRIED VENISON STEAK

Steps:

• Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

VENISON BACKSTRAP RECIPE

Steps:

• In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour.
• Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
• Remove deer meat from refrigerator, and discard salt water
• Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah... that wasn't too shabby. So it's up to you!)
• Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating
• Coat deer meat in flour/salt mixture
• Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
• Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
• Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
• Inside of fully cooked meat will be gray/brown, with no sign of red.
• Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
• We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

PAN FRIED VENISON BACKSTRAP

Steps:

• Start by slicing the deer backstrap into 1/4 - 1/2 slices
• In a small bowl mix the milk and egg until smooth
• Using a shallow bowl or baking pan, combine the flour and salt and pepper
• Preheat a large skillet on medium-high heat
• Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat
• Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels

FRIED VENISON BACKSTRAP

Steps:

• 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.
• 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.

PAN-FRIED VENISON WITH BLACKBERRY SAUCE

Steps:

• Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
• Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.