Ancestral Inheritance Menu Fried Venison Backstrap :: Tasty Recipes

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Fried Venison Backstrap

"Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust."

Ingredients :

1 (2 pound) venison backstrap, reduce into 1/4 inch thick slices
2 cups milk
2 tablespoons warm pepper sauce
2 eggs
half cup milk
three cups all-reason flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

Instructions :

Prep : 1H30M	Cook : 8M	Ready in : 1H50M

Place the venison slices into a shallow bowl and pour within the milk and warm sauce. Stir to coat, then cowl and marinate for 1 hour.
Heat the vegetable oil in an electric powered skillet to 325 stages F (165 tiers C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir collectively the flour, salt and pepper.
Dip the venison slices into the flour, then into the egg and milk, then returned into the flour. Shake off extra flour. Fry in the hot oil until gently browned on each aspect, approximately three minutes. Remove with tongs and drain in brief on paper towels before serving.

Notes :

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