Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fried venison loin (fried backstrap). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Remove with tongs and drain briefly on paper towels before serving.
Fried Venison Loin (fried backstrap) is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Fried Venison Loin (fried backstrap) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have fried venison loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Fried Venison Loin (fried backstrap):
- Make ready Venison
- Make ready salt
- Make ready pepper
- Make ready vegetable oil
- Get 2 egg
- Make ready 1/2 cup milk
- Get 2 cup flour
Dip steaks in buttermilk mixture, then roll in flour mixture. He used the sharp, flexible Boning Knife to easily slice the venison into perfect rounds, ready to be seasoned and cooked. Carey used only salt, pepper and garlic powder to season the meat. As long as you don't burn it, you can't mess it up!
Steps to make Fried Venison Loin (fried backstrap):
- 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
- Enjoy
Carey used only salt, pepper and garlic powder to season the meat. As long as you don't burn it, you can't mess it up! Cajun fried Venison Backstrap recipe by Joe Cagnolatti, is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Place saltines in a shallow bowl.
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