Fried Venison Backstrap Recipe

Recipesfull introduces to you: Popular Recipes. (Fried Venison Backstrap Recipe). Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Brief

Prep 1hr30 mins

Cook: 20 mins

Total: 1hr50 mins

Servings: 8

Yield: 8 servings

Fried Venison Backstrap Recipe

Ingredients

1 (2 pound) venison backstrap

cut into 1/4 inch thick slices

2 cups milk

2 tablespoons hot pepper sauce

2 eggs

½ cup milk

3 cups all-purpose flour

2 tablespoons salt

1 tablespoon ground black pepper

3 cups vegetable oil for frying

Meat and Poultry

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Nutritional Information

Fried Venison Backstrap Recipe

Servings Per Recipe:8

Calories: 438.2

% Daily Value *

Protein: 35.1g 70%

Carbohydrates: 40g 13%

Dietary Fiber: 1.5g 6%

Sugars: 3.8g

Fat: 14.2g 22%

Saturated Fat: 3.6g 18%

Cholesterol: 149.1mg 50%

Vitamin A Iu: 213IU 4%

Niacin Equivalents: 11.9mg 92%

Vitamin B6: 0.5mg 31%

Vitamin C: 2.9mg 5%

Folate: 100.3mcg 25%

Calcium: 113.4mg 11%

Iron: 6.5mg 36%

Magnesium: 48.1mg 17%

Potassium: 557.7mg 16%

Sodium: 1944.4mg 78%

Thiamin: 0.7mg 66%

Calories From Fat: 128.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.