Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fried venison loin (fried backstrap). One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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. We had a guest join us in the kitchen this week.
Fried Venison Loin (fried backstrap) is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Fried Venison Loin (fried backstrap) is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have fried venison loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Fried Venison Loin (fried backstrap):
- Take Venison
- Get salt
- Take pepper
- Make ready vegetable oil
- Get 2 egg
- Get 1/2 cup milk
- Make ready 2 cup flour
Remove from the pan, saving the grease to fry the other ingredients. Add the chopped yellow onion and mushrooms and continue cooking until soft. Fried venison tenderloin, sautéed Portobello mushrooms, sliced garlic, fresh spinach Venison Stir-Fry, venison marinated and tenderly fried and then mixed with stir-fried bell peppers We normally pan fry our backstrap steaks with onion, peppers and mushrooms in butter. Lay a piece of pancetta on a board.
Instructions 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
Trim the venison loin and roll the venison onto the pancetta (roll tightly). Seal the venison and pancetta on a pan on high heat until nice golden brown all round. The coveted venison backstrap needs no introduction. The only rule for this cut is to not overcook it. The backstrap can also be sliced, seasoned and marinated to make the most tender kebabs on The rounds also make delicious kebabs and stir fry when sliced thinly.
So that’s going to wrap this up with this exceptional food fried venison loin (fried backstrap) recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
