Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, fried venison loin (fried backstrap). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. Remove with tongs and drain briefly on paper towels before serving.
Fried Venison Loin (fried backstrap) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Fried Venison Loin (fried backstrap) is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have fried venison loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Fried Venison Loin (fried backstrap):
- Prepare Venison
- Take salt
- Make ready pepper
- Prepare vegetable oil
- Get 2 egg
- Get 1/2 cup milk
- Get 2 cup 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!
Steps to make Fried Venison Loin (fried backstrap):
- Cut loin into 1/4" thick medallions
- Soak in milk overnight to reduce gamey flavor if needed
- Salt, pepper and tenderize both sides
- Combine milk and eggs in bowl beat well
- In another bowl mix flour, salt and pepper
- Heat oil to fry in pan on medium (around 350 f)
- Dip in egg wash
- Cover in flour mixture
- Fry both sides till golden brown
- Enjoy
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! 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.
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