Best Fried Deer Backstrap Recipes: Top-Rated Ways to Fry Your Venison

Alright, folks, gather ’round! Today, I’m gonna share my latest kitchen adventure – frying deer backstrap. Now, I’ve cooked my fair share of venison, but this time I really wanted to nail it, get that perfect, tender, juicy piece of meat. So, I did some digging, experimented a bit, and here’s what I came up with.

First off, I got my hands on a nice chunk of deer backstrap. This cut, it’s like the filet mignon of the deer. Lean, tender, and just begging to be cooked right. I started by trimming off any excess fat or silverskin. You want that meat clean and ready to go.

Best Fried Deer Backstrap Recipes: Top-Rated Ways to Fry Your Venison

Marinating the Meat

Now, some folks like that gamey taste, but I prefer to mellow it out a bit. So, I whipped up a simple marinade. Nothing fancy, just some red wine, a splash of red wine vinegar, some crushed garlic, and a few sprigs of fresh thyme. I put the backstrap in a Ziploc bag, poured in the marinade, and let it sit in the fridge for a couple of hours. This helps tenderize the meat and infuse it with some extra flavor.

Prepping for Frying

Once the marinating was done, I took the backstrap out of the bag and patted it dry with paper towels. You want the surface nice and dry, so it sears properly. Then came the seasoning. I kept it simple: salt, freshly ground black pepper, and a little bit of garlic powder. I rubbed that all over the backstrap, making sure every inch was coated.

Frying the Backstrap

Here’s where the magic happens. I heated up some tallow in a cast-iron skillet over medium-high heat. You want that fat nice and hot, but not smoking. I carefully placed the backstrap in the skillet and let it sear for about 3-4 minutes on each side. This creates a beautiful crust and locks in the juices.

After searing, I reduced the heat to medium-low and continued to cook the backstrap for another 5-7 minutes, flipping it occasionally. This allows the meat to cook through without overcooking it. I used a meat thermometer to check the internal temperature. For medium-rare, you’re looking for around 130-135°F (54-57°C).

Resting and Serving

Once it reached the desired temperature, I took the backstrap out of the skillet and let it rest on a cutting board for about 10 minutes. This is crucial, folks! It allows the juices to redistribute, resulting in a more tender and flavorful piece of meat. I know you gonna cut the venison as soon as possible, but wait for ten minutes, it is worth.

Finally, I sliced the backstrap against the grain and served it up. The result? A perfectly cooked, tender, and juicy piece of deer backstrap with just a hint of that wild game flavor. It was a hit with the whole family, even the picky eaters!

So, there you have it, my tried and true method for frying deer backstrap. Give it a shot, and let me know how it turns out! Remember, cooking is all about experimenting and finding what works best for you. Don’t be afraid to tweak the recipe and make it your own.