Simple Way to Prepare Ultimate Fried Venison Loin (fried backstrap)

Fried Venison Loin (fried backstrap). Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Dip the venison slices into the flour, then into the egg and milk, then back into the flour.

If I had a choice of fried venison backstrap or lobster, I'd opt for a plate of crispy fried deer meat any day. Backstrap makes a great family meal or snack. I usually pair it with some type of taters and some steamed-buttery veggies.

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fried venison loin (fried backstrap). One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Fried Venison Loin (fried backstrap) is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Fried Venison Loin (fried backstrap) is something that I’ve loved my whole life. They are fine and they look fantastic.

Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Dip the venison slices into the flour, then into the egg and milk, then back into the flour.

To begin with this recipe, we have to first prepare a few ingredients. You can cook fried venison loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Fried Venison Loin (fried backstrap):

  1. {Get of Venison.
  2. {Make ready of salt.
  3. {Take of pepper.
  4. {Take of vegetable oil.
  5. {Get 2 of egg.
  6. {Take 1/2 cup of milk.
  7. {Take 2 cup of flour.

Dip steaks in buttermilk mixture, then roll in flour mixture. He used the sharp, flexible Boning Knife to easily slice the venison into perfect rounds, ready to be seasoned and cooked. Carey used only salt, pepper and garlic powder to season the meat. As long as you don't burn it, you can't mess it up!

Instructions to make Fried Venison Loin (fried backstrap):

  1. Cut loin into 1/4" thick medallions.
  2. Soak in milk overnight to reduce gamey flavor if needed.
  3. Salt, pepper and tenderize both sides.
  4. Combine milk and eggs in bowl beat well.
  5. In another bowl mix flour, salt and pepper.
  6. Heat oil to fry in pan on medium (around 350 f).
  7. Dip in egg wash.
  8. Cover in flour mixture.
  9. Fry both sides till golden brown.
  10. Enjoy.

Cajun fried Venison Backstrap recipe by Joe Cagnolatti, is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. 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.

So that is going to wrap it up for this exceptional food fried venison loin (fried backstrap) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!