The BEST Venison Backstrap Recipe
You'll never want to melt deer meat any other manner when you find out how to make this venison backstrap recipe!
Frying deer meat is our family's favorite way to savour venison, however, if a fried version isn't what you lot adopt, you will savour this grilled venison steak and marinade or even a pan-fried deer steak!
Why Y'all'll Love This Recipe
If yous're non a fan of a gamey sense of taste, you'll ESPECIALLY love this recipe considering of the manner this venison is cooked. However even if you don't heed the deer meat flavor, frying information technology is even so one of the about popular recipes because of how delicious information technology actually is!
Bound to:
- Why You lot'll Honey This Recipe
- How to Slice Deer Tenderloin
- Ingredients
- Step by Step Instructions:
- Tips and Adept Tips
- How to Store Leftover Venison
- Side Dishes for Venison
- Related Recipes
- Venison Backstrap Recipe
How to Slice Deer Tenderloin
My dad (the king of frying deer meat), swears that the primal to creating the BEST fried deer meat, depends on how it's sliced. He was nice enough to let me grab a quick video while he was cutting information technology, so yous can see just how he does it! (And so make sure to watch the video hither in this mail service!)
He said cutting it against the grain, can make information technology much more than tender. Plus, for a really tough deer, you tin can even take your knife and gently tap each piece after y'all cut it, to tenderize it.
Ingredients
For this recipe, it doesn't take a lot and they're all simple ingredients that yous probably already have on hand!
What yous'll need:
- one-2 pounds deer meat tenderloin and/or backstrap, sliced in to 1/4 inch slices
- 2 Tablespoons salt, for soaking
- two Tablespoons table salt, for flour breading + additional to gustation afterward fried
- 2 cups water
- 3 cups flour
- 3 cups vegetable oil
- Greek seasoning, optional
See full recipe card here!
Step by Footstep Instructions:
- In a basin, mix together h2o and 2 tablespoon salt. Soak sliced deer meat in common salt water overnight if you're able, or at to the lowest degree an hour.
- Oestrus vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to apply is my Lodge Cast Iron Skillet )
- Remove deer meat from fridge, and discard common salt h2o (Information technology may be best to leave it sit out for 15 minutes or so, so you won't be frying very common cold meat in hot oil.)
- Pat the deer meat dry, with newspaper towels (UPDATE: Nosotros left the deer meat wet the other night, and dipped it in flour, and woah… that wasn't too shabby. So it's upward to you!)
- Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating
- Coat deer meat in flour/salt mixture
- Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbling, it'south prepare. However, be careful non to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
- Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
- Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing effectually with this recipe, and if yous like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
- Inside of fully cooked meat volition be gray/brownish, with no sign of red.
- Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
- OPTIONAL: We LOVE sprinkling Greek Seasoning on the fried deer meat later on it is fried for optimal flavour!
Tips and Expert Tips
- My husband and I also beloved to sprinkle Cavender'due south Greek Seasoning, over the summit after frying so it adds an extra kick of flavor. And then, if we are feeling frisky, we peak it with a chip of Frank's Hot Sauce.
- My sis prefers dipping the deer meat in to milk, then in to flour earlier frying, and she swears by information technology!
Practice you need to soak venison backstrap?
Although I recommend soaking the deer meat in saltwater, information technology'southward non something you accept to practise. It can assistance draw blood out and remove a gamey gustation that it may accept. Some too soak in milk instead of water and believe that it helps keep information technology tender and juicy.
Exercise you have to marinate venison tenderloin?
Nosotros don't recommend marinating venison in dressings, oils or any flavorings when frying with this recipe. So besides soaking in saltwater or milk, if desired to help remove a gamey taste, marinating ingredients are non necessary.
Can you freeze venison tenderloin?
Absolutely. If freezing a deer tenderloin or backstrap, it'southward recommended that you slice information technology in to small-scale pieces (equally shown in the video above), before freezing. So when you're ready to cook it, you can thaw information technology out much faster and information technology volition already be cut for frying. Freeze in food saver bags or your favorite freezer packaging.
How to Store Leftover Venison
If you have leftover fried deer meat, store cooled deer in an airtight container in the refrigerator for 3-4 days.
Side Dishes for Venison
What goes skilful with venison backstrap? Some of our favorites to serve with is are white gravy, or for fun, chorizo gravy, mashed potatoes, and biscuits. However this romaine side salad and this roasted broccoli are other favorite vegetables to serve with it!
If y'all accept more venison, you'll also love this air fryer deer meat that only takes five-7 minutes to make! If yous have ground venison, you'll want to also endeavour this venison chili recipe!
Make certain to see the 80+ easy dinner recipes to add to your repast planner!
Venison Backstrap Recipe
Venison Backstrap Recipe – Fried deer tenderloin that may but alter the way you melt deer meat forever! Tender, juicy, and delicious!
- 1-two pounds deer meat tenderloin and/or backstrap, sliced in to 1/4 inch slices
- 2 Tablespoons common salt for soaking
- ii Tablespoons salt for flour breading + additional to taste later on fried
- 2 cups water
- iii cups flour
- 3 cups vegetable oil
- Greek seasoning optional
Prevent your screen from going dark
-
In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if y'all're able, or at to the lowest degree an 60 minutes.
-
Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
-
Remove deer meat from fridge, and discard common salt water
-
Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other dark, and dipped it in flour, and woah… that wasn't too shabby. Then it'south up to you!)
-
Mix flour and two tablespoon salt, in a ziptop bag or a divide bowl/plate for coating
-
Coat deer meat in flour/salt mixture
-
Place the coated deer meat pieces into the heated vegetable oil. (To exam oil's temperature, sprinkle a flake of flour in the oil to see if it bubbling. If it bubbles, information technology's gear up. Yet, be conscientious non to go the oil too hot, so it doesn't splatter and burn down you when adding the deer meat.)
-
Flip deer meat afterwards a few minutes when the underside is gold-brown. (Approx. 3 minutes)
-
Melt on the alternate side until cooked through and there is no sign of undercooked meat. (Nosotros've been playing around with this recipe, and if y'all like a crunchy breading on your deer meat, melt it a bit longer until it reaches the desired "crunch," y'all prefer.)
-
Inside of fully cooked meat will be gray/dark-brown, with no sign of cherry.
-
Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
-
Nosotros Love sprinkling Greek Seasoning on the fried deer meat afterwards it is fried for optimal flavor!
Please go along in listen that the nutritional information provided beneath is only a rough estimate and variations can occur depending on the specific ingredients used.
Serving: x pieces | Calories: 188 kcal | Carbohydrates: 7 g | Poly peptide: 3 m | Fat: 16 g | Saturated Fat: thirteen g | Cholesterol: 9 mg | Sodium: 355 mg | Potassium: 46 mg | Calcium: 2 mg | Atomic number 26: 0.8 mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Let us know how it was!
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