Well, let me tell ya, if you ever get your hands on some deer meat, especially that backstrap, ya gotta know how to cook it right! I ain’t no fancy chef, but I sure know how to make a meal that’ll fill your belly and put a smile on your face. If you ain’t never tried fried deer backstrap before, you’re missin’ out, I tell ya. It’s tender, juicy, and oh-so-flavorful, without that strong gamey taste that some folks can’t stand. Now, don’t go thinkin’ this is some complicated recipe, ‘cause it ain’t. It’s as easy as pie, and I’ll show you just how to do it.
Ingredients You’ll Need:
- 1-2 pounds of venison backstrap
- Salt and pepper (to taste)
- Flour (about 1 cup, more if needed)
- Cornstarch (1 tablespoon)
- Garlic powder (a pinch or two)
- Onion powder (a pinch or two)
- Vegetable oil (for frying)
Now, let’s get started!
First things first, you gotta take that venison backstrap and slice it up. Cut them pieces about half an inch thick, maybe a little thicker if you like it juicy. Make sure you trim off any of them tough bits or silver skin that might be hangin’ on there. Now, don’t be shy with the salt and pepper – this is the only seasoning you’ll need, so rub it in real good on both sides.
Next, we’re gonna make that flour coating. Take a big ol’ bowl, and mix together your flour, cornstarch, garlic powder, and onion powder. Just throw ‘em in there and stir it up. This mix is what’s gonna give your venison that crispy, golden crust. You can always add a lil’ more garlic powder if you like that flavor. If you don’t got cornstarch, don’t fret none – just use a little extra flour and it’ll work just fine, though the cornstarch makes it extra crispy.
Time to fry!
Now, get yourself a nice big skillet. I like to use a cast-iron one, but any ol’ pan will do. Pour in enough vegetable oil to cover the bottom good, maybe about a half inch deep. Heat it up on medium-high, and when the oil’s nice and hot (you can test it by throwin’ a lil’ flour in there – if it sizzles, it’s ready), you’re ready to fry.
Take each piece of venison and dredge it in that flour mix, coat it real good on both sides. Then, carefully lay them pieces in the hot oil. Don’t crowd ‘em too much, or they won’t get crispy like they should. Fry ‘em up for about 2-3 minutes on each side, or until they get that golden brown look. When you pull ‘em out, let ‘em rest on a paper towel to soak up any extra oil. That way, they won’t be greasy, just crispy and delicious!
Optional Step: If you like your venison with a lil’ extra flavor, you can sprinkle some more salt on top after it’s done frying. A little bit of cayenne pepper can also add a nice kick if you’re feelin’ brave!
Now, once you’ve got all that done, you’ve got yourself some mighty fine fried deer backstrap. You can serve it up with mashed potatoes, green beans, or maybe even a nice biscuit or two on the side. Whatever you like best. But I’ll tell ya, it don’t get much better than this. You’ll be wonderin’ why you didn’t try it sooner, I promise you that!
Tips for Perfect Fried Deer Backstrap:
- Make sure the oil is hot enough before you start frying – that’s how you get that crispy crust!
- If you don’t have venison, you can use beef or pork, but trust me, deer meat just has a special taste.
- Keep a close eye on the frying time – don’t let it get too dark or burnt, but don’t undercook it either!
So, there ya go. Fried deer backstrap, simple as that. It’s a dish that’ll fill your belly and remind you of the good ol’ days out in the woods. Next time you get some venison, you better try this – you won’t regret it, I promise ya that!
Tags：[Fried Deer Backstrap, Venison Recipe, Deer Meat Recipes, Fried Venison, Easy Fried Deer Backstrap, Wild Game Recipes]
