WEBSep 24, 2023 · Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at …
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WEBJun 24, 2019 · Start by slicing the deer backstrap into 1/4 - 1/2 slices. In a small bowl mix the milk and egg until smooth. Using a shallow bowl or baking pan, combine the flour …
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WEBCooking Instructions. Mix the sauce ingredients, cover, and refrigerate. Slice the backstrap. Season with 1 tablespoon Cajun seasoning. Mix remaining dredge ingredients. Heat ½ inch of oil in a cast iron skillet …
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WEBJun 12, 2023 · Cut venison backstrap into 1/4 inch thick slices. In a mixing bowl, combine all-purpose flour, salt, garlic powder, onion powder, dried rosemary, dried thyme, and …
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WEBFeb 4, 2024 · Mastering the Pan-Frying Technique. 1. Preheat the Pan: Heat the pan over medium-high heat until it is very hot. Adding oil to a cold pan will result in steamed …
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WEBFeb 17, 2024 · Heat vegetable oil in a frying pan over medium heat. Dip the venison slices into the egg mixture, then coat in the flour mixture, pressing the flour onto the meat. Fry the venison slices in the hot oil for about 2 …
WEBMar 28, 2024 · Preparation: Setting the Stage for Culinary Excellence. 1. Tenderize the Venison Backstrap: Using a meat mallet or rolling pin, gently pound the venison …
WEBFeb 17, 2024 · Pan Frying the Backstrap. Once the pan is hot and ready, carefully place the marinated venison backstrap into the skillet. Sear the backstrap for 2-3 minutes on …
WEBMay 19, 2024 · Step 4: Fry the Deer Backstrap. In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the coated deer backstrap medallions, …
WEBJul 29, 2017 · 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, Jo
WEBMar 4, 2023 · Heat a cast iron or other heavy-bottomed skillet over medium-high heat. Add the butter, oil, and rosemary. Place the meat into the pan carefully, keeping them spaced evenly. Sear the venison backstrap for …
WEBFried Venison Backstrap With Venison, Milk, Hot Pepper Sauce, Eggs, Milk, All-purpose Flour, Salt, Ground Black Pepper, Vegetable Oil Calories 1090 Calories from Fat 800 % DAILY VALUE: Total Fat 89g …
WEBRate this Fried Venison Backstrap recipe with 1 (2 lb) venison backstrap, cut into 1/4 inch thick slices, 2 cups milk, 2 tbsp hot pepper sauce, 2 eggs, 1/2 cup milk, 3 cups all …
WEBSteps: Start by slicing the deer backstrap into 1/4 - 1/2 slices; In a small bowl mix the milk and egg until smooth; Using a shallow bowl or baking pan, combine the flour and salt …
WEBStep 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size …
WEBFried Venison Backstrap. There are so many ways to process your game. You can turn it into polish sausage, summer sausage breakfast sausage , hamburger, steaks, jerkey …