fried deer backstrap recipe

Written ByJenny Smyth Posted on
fried deer backstrap recipe
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The Best fried deer backstrap recipe

I’m so excited to share with you my favorite fried deer backstrap recipe. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours as well.

The backstrap of a deer is a lean cut of meat that’s perfect for frying, and when cooked to perfection, it’s incredibly tender and flavorful. I love how this recipe allows me to showcase the natural flavors of the meat without overpowering them with too many seasonings or sauces.

My kids absolutely adore this dish, and it’s become a regular feature at family gatherings and special occasions. Whether you’re looking for a hearty breakfast option or a satisfying dinner solution, this fried deer backstrap recipe is sure to hit the spot every time.

And the best part? It’s incredibly easy to make, even for those who are new to cooking.

I like to serve this dish with a side of roasted vegetables or a fresh salad to round out the meal. One of the things I appreciate most about this recipe is its versatility – it can be made in advance and reheated as needed, making it perfect for busy families or large groups of people.

Crispy Fried Deer Backstrap

Crispy Fried Deer Backstrap

4.6 from 1530 votes

Tender venison backstrap is sliced, seasoned, and fried to a golden crust. This quick recipe yields juicy meat with a crunchy coating perfect for a hearty meal.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Venison

1 lb deer backstrap, sliced into 1/2-inch medallions
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

For the Coating

1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp cayenne pepper (optional)
2 large eggs
2 tbsp milk
Vegetable oil for frying

👨‍🍳Directions

1Place backstrap medallions between two sheets of plastic wrap.
2Gently pound each piece to an even 1/4-inch thickness using a meat mallet or rolling pin.
3Season both sides with salt, black pepper, and garlic powder.
4In a shallow bowl, whisk together flour, cornstarch, paprika, and cayenne if using.
5In a second bowl, beat eggs with milk until smooth.
6Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
7Dredge each medallion first in the flour mixture, shaking off excess.
8Dip into the egg mixture, letting excess drip off, then coat again in the flour mixture.
9Press lightly so the coating adheres.
10Fry 3 to 4 medallions at a time in the hot oil without crowding.
11Cook for 2 to 3 minutes per side until deep golden brown and the internal temperature reaches 145°F.
12Transfer to a paper towel-lined plate to drain.
13Repeat with remaining medallions, adjusting heat to maintain oil temperature.
14Serve immediately while hot and crispy.

🔧Equipment

Large skillet
Meat mallet or rolling pin
Shallow bowls
Tongs
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 700mg🌾Total Carbs: 32g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 28g

📝Notes

For extra tenderness, soak backstrap in buttermilk for 1 hour before coating. Adjust cayenne to taste for spicier results.

Watch Video Of How Crispy Fried Deer Backstrap Works

This fried deer backstrap recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just want a delicious meal that’s easy to make.

I love how versatile this recipe is – you can serve it on its own or with your favorite sides.

And let’s not forget about the health benefits – deer meat is packed with protein and nutrients that will keep you energized throughout the day.

❓ Frequently Asked Questions About Crispy Fried Deer Backstrap

Q: What is the ideal temperature for frying deer backstrap?

The ideal temperature for frying deer backstrap is between 325°F and 375°F. This temperature range allows for even browning and prevents the meat from becoming overcooked.

Q: Can I use any type of oil for frying?

Yes, you can use any type of oil that has a high smoke point, such as peanut oil or avocado oil. These oils are ideal for frying because they remain stable at high temperatures without breaking down or smoking.

Q: How long does it take to cook deer backstrap in a skillet?

The cooking time will depend on the thickness of the meat and the heat level used. As a general rule, it takes around 3-5 minutes per side to cook deer backstrap in a skillet.

Q: Can I bake deer backstrap instead of frying it?

Yes, you can bake deer backstrap instead of frying it. To do so, preheat your oven to 375°F (190°C) and cook the meat for around 20-25 minutes per pound, or until it reaches an internal temperature of 145°F (63°C).

Q: How do I store leftover fried deer backstrap?

You can store leftover fried deer backstrap in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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