Web1 (2 pound) venison backstrap, cut into 1/4 inch thick slices 2 ½ cups milk, divided 2 tablespoons hot pepper sauce 3 cups vegetable oil for frying 3 cups all-purpose …
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WebOnce the oil is hot enough that a small bit of meat immediately begins to sputter and sizzle when dropped in, gently lower the backstrap into the oil. Fry the backstrap for 10-15 minutes. Allow the meat to fry …
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Web1. On hard surface, lay out backstrap slices. Pound with meat tenderizing hammer until about 1/4″ thick. 2. In large ziploc bag, put in tenderized backstraps and the buttermilk. …
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Web1-2 pounds deer meat tenderloin and/or backstrap, sliced in to 1/4 inch slices 2 Tablespoons salt for soaking 2 Tablespoons salt …
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WebPlace venison backstrap in large bowl Mix backstrap in italian dressing, yellow mustard, and Worshtershire sauce Season with salt, pepper, and garlic powder …
WebTweaks. I splash one side with Maggi Seasoning the other with Worcester Sauce spinkle one with Montreal steak Seasoning, both if thick then pan medium-high in 2-3 …
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WebGrilled Venison Backstrap Preheat grill to 500°F. Once heated, place the backstrap directly on the grill grates. Grill each side for approximately 7 minutes until the …
WebMix the flour and cornstarch in a bowl. The cornstarch is key for getting that flakiness when it fries up. Pull the venison from the bag and let the excess milk/hot sauce drain off, and set the venison on a plate. …
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Web1poundvenison loin or backstrap(sliced about ¾” thick) or tenderized cutlets 2eggsbeaten 2 1/4cupsshredded Parmesan Cheesedivided 1tsp.Fiesta Brand Gourmet Italian Choice Seasoning 1cupshredded …
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WebNothing is better than punching a few tags with Willie in camp. Why is that? Because he has mastered fried backstrap!While the rest of the guys are out hunti
WebUsing the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine. Soak 30 minutes to one hour, then dredge in …
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WebSlice in half 1 large ripe Gwen or Hass avocado. Remove seed pit and skin. Slice into long thin strips, set aside with the sliced steak. Crack and dump yolks from 3 …
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WebVenison Medallions with Whiskey, Mushroom, and Horseradish Cream Sauce. Char-Grilled Deer Tenderloin with Smoky Chipotle Rub and Chimichurri Sauce. …
WebBackstrap Recipe - How to cook and prepare venison. A simple how-to on my fried backstrap recipe! We are having deer meat for dinner! This is a simple recipe
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WebHere are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of pan fried venison steak 81 calories of …
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WebMeals Creamy venison stew Instructions Mix the butter and paprika powder thoroughly in a bowl. Add salt and pepper to taste. Set aside for later. Heat half of the …
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WebFor the air fryer version of the venison backstrap, you want to cut your backstrap into steak bites before frying. Step 1: Pre-heat your air fryer to 400 degrees …
– Venison backstraps, sliced into “coins” – enough to feed your herd 1. On hard surface, lay out backstrap slices. Pound with meat tenderizing hammer until about 1/4″ thick. 2. In large ziploc bag, put in tenderized backstraps and the buttermilk. Seal bag. Squeeze the bag to make sure all of the meat is covered with milk.
Backstrap may be prepared in 3 ways after marinating: pan-seared and finished in the oven, grilled or using an air-fryer. The backstrap of deer is incredibly delicate and juicy when cooked correctly to the optimal internal temperature.
For the air fryer version of the venison backstrap, you want to cut your backstrap into steak bites before frying. Step 1: Pre-heat your air fryer to 400 degrees Fahrenheit for 5 minutes Step 2: Cut your venison into bite-size pieces, and don’t overcrowd your air-fryer.
I like to cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch pieces. If you cut them too thick, you’re going to be chewing like crazy and it won’t be as tender once cooked. You fry it just like you do chicken. Season with salt and pepper and shake or coat in flour and fry until crispy.