Fried Venison Loin (fried backstrap). This is a video that will show you how to prepare Venison (Deer) Backstrap and fry them. The Backstrap was supplied by "Masters of the Game" Hunting Club. A venison tenderloin recipe for grilled tenderloin, backstrap or loin, basted with barbecue sauce.
Stuffed Venison Backstrap, Fried Venison Backstrap Fried Venison BackstrapAllRecipes. milk, eggs, all-purpose flour, vegetable oil, hot pepper sauce Applewood Bacon-Wrapped Venison Loin with Raspberry SauceAmee's Savory Dish. For hunters, backstrap is the finest cut of meat of all. Here's how not to mess it up. You can have Fried Venison Loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Fried Venison Loin (fried backstrap)
- It’s of Venison.
- Prepare of salt.
- Prepare of pepper.
- Prepare of vegetable oil.
- You need 2 of egg.
- You need 1/2 cup of milk.
- Prepare 2 cup of flour.
For many hunters, a backstrap, or loin, is the finest cut of meat of all. Stuffed Venison Backstrap Cooked On The Grill. The loin will be a fairly thin layer wrapped around the veggies. To accomplish this, the backstrap must (As these ingredients are cooked, place them in a warm oven to keep warm.) Fry the bacon until crispy.
Fried Venison Loin (fried backstrap) step by step
- Cut loin into 1/4" thick medallions.
- Soak in milk overnight to reduce gamey flavor if needed.
- Salt, pepper and tenderize both sides.
- Combine milk and eggs in bowl beat well.
- In another bowl mix flour, salt and pepper.
- Heat oil to fry in pan on medium (around 350 f).
- Dip in egg wash.
- Cover in flour mixture.
- Fry both sides till golden brown.
Remove from the pan, saving the grease to fry. Stuffed Venison Backstrap recipe stuffed with a mushroom and bacon mixture, wrapped in bacon and smoked on the Traeger Grill. The Backstrap is the loin of the animal; it's the tender meat sitting right along the backbone on each side. For this recipe I make a slit down the length of the backstrap to. Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.