fried venison backstrap recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best fried venison backstrap recipe

I’m so excited to share with you my favorite fried venison backstrap recipe. I’ve been making this dish for years, and it’s always a hit with my family and friends. The crispy exterior and tender interior of the venison are just perfect.

I love serving this at special occasions like holidays and barbecues, but it’s also a great option for a weeknight dinner. My kids can be picky eaters, but they love this dish, and it’s a great way to get them to eat something healthy. Venison is a lean protein, so it’s perfect for those of us who are watching our figure.

The key to making this dish is to pound the venison thin so that it cooks evenly. I like to use a meat mallet for this step, but you can also use the back of a heavy knife. Once you’ve pounded the venison, season it with your favorite spices and coat it in flour before frying.

I like to use a cast-iron skillet for this step because it retains heat well and gives the venison a nice crust. The oil should be hot enough that it starts smoking when you add the venison – this will give it that perfect crispy exterior. After the venison is cooked, let it rest for a few minutes before slicing it thinly and serving it with your favorite sides.

I like to serve mine with mashed potatoes and steamed vegetables. This dish is easy to make ahead of time, just slice the venison thinly and store it in an airtight container in the fridge until you’re ready to serve.

Fried Venison Backstrap

Fried Venison Backstrap

4.8 from 1318 votes

Tender venison backstrap is sliced into medallions, seasoned, and pan-fried to a perfect golden crust. This quick recipe highlights the lean, rich flavor of venison with a simple buttermilk soak and seasoned flour coating.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Venison

1 lb venison backstrap, sliced into 1-inch medallions
1 cup buttermilk
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper
Vegetable oil for frying

👨‍🍳Directions

1Place the venison medallions in a bowl and cover with buttermilk.
2Let them soak for 10 minutes at room temperature to tenderize and remove any gamey taste.
3In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper until evenly combined.
4Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350 degrees F.
5Remove each medallion from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture.
6Shake off any excess flour and place the coated medallions on a plate.
7Carefully add the medallions to the hot oil in a single layer without crowding.
8Fry for 3 to 4 minutes per side until the coating is deep golden brown and the internal temperature reaches 130 degrees F for medium-rare.
9Transfer the fried medallions to a plate lined with paper towels to drain excess oil.
10Let them rest for 2 minutes before serving to allow the juices to redistribute.

🔧Equipment

Large skillet
Mixing bowls
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 110mg🧂Sodium: 600mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 35g

📝Notes

Do not overcook the venison as it is very lean and can become tough. For best results, use a meat thermometer to check doneness. Serve immediately with your favorite dipping sauce or a side of mashed potatoes.

Watch Video Of How Fried Venison Backstrap Works

This fried venison backstrap recipe is always a good idea for any occasion – whether you’re hosting a holiday dinner or just need something quick and easy on a weeknight. My family loves when I make this dish because it’s not only delicious but also healthy.

The best part about this recipe is that it’s so versatile – you can serve it with mashed potatoes and steamed vegetables or with some crusty bread and salad. Whatever way you choose to serve it, I’m sure your family will love it as much as mine does.

❓ Frequently Asked Questions About Fried Venison Backstrap

Q: What type of meat should I use for this recipe?

For this recipe, you’ll want to use a lean cut of venison such as backstrap or loin.

Q: Can I substitute beef or pork for the venison?

No, you should only use venison for this recipe.

Q: How do I pound the venison thin?

You can use a meat mallet or the back of a heavy knife to pound the venison thin.

Q: What type of oil should I use for frying?

Use a neutral-tasting oil such as vegetable or canola oil.

Q: Can I make this recipe ahead of time?

Similar Posts