Alright, let’s talk about fryin’ up some deer backstrap, ya hear? I ain’t no fancy chef, but I know how to make some good eatin’. My way ain’t the only way, but it’s the way I do it, and folks seem to like it just fine. Fried deer backstrap recipes, huh? Well, it ain’t rocket science, that’s for sure.
First off, you gotta get yourself a nice piece of backstrap. That’s the best part of the deer, ya know, right along the back. Tenderest meat you ever did see. Make sure it’s thawed out good, and then you gotta trim it up. Get rid of any of that silver skin stuff, ’cause that stuff’s tough as shoe leather. I just use a sharp knife, nothin’ fancy. You don’t need no special tools to cook good food, just common sense and a good knife.
Now, how thick you cut it is up to you. I like mine ’bout half an inch thick, maybe a little thicker if I’m feelin’ hungry. Don’t cut ’em too thin, though, ’cause they’ll dry out when you fry ’em. And nobody wants dry meat, that’s for sure. Once you got it all sliced up, it’s time to season it.
Some folks like to marinate their meat, but I ain’t got the patience for that. I just season it right before I fry it. Salt, pepper, garlic powder, that’s all you really need. Sometimes I’ll throw in a little onion powder, too, if I’m feelin’ fancy. But don’t overdo it, ya hear? You don’t wanna cover up the taste of the deer meat. It’s good meat, it don’t need no fancy spices.
- Salt
- Pepper
- Garlic Powder
- Onion Powder (sometimes)
Now, for the fryin’ part. You gotta use a good skillet, cast iron if you got it. And you need some oil, enough to cover the bottom of the pan good. I like to use vegetable oil, but you can use whatever you got. Just make sure it’s hot before you put the meat in. How do you know if it’s hot enough? Well, I just flick a little water in it, and if it sizzles, it’s ready to go.
Put the meat in the skillet, but don’t overcrowd it. Give them pieces some room to breathe, ya know? Fry ’em for a few minutes on each side, ’til they’re nice and brown. Don’t overcook ’em, though. You want ’em juicy on the inside, not dry and tough. I like mine a little pink in the middle, but that’s just me. You cook ’em how you like ’em.
Once they’re done, take ’em out of the skillet and let ’em rest for a minute or two. That lets the juices redistribute, or somethin’ like that. All I know is it makes ’em taste better. And that’s what it’s all about, ain’t it? Makin’ good eatin’. Cooking backstraps can be done in lots of ways, they say. Some folks bake ’em, some grill ’em, but I like ’em fried. That’s the best way, if you ask me.
Now, what do you eat with fried deer backstrap? Well, pretty much anything you want. Mashed potatoes, gravy, green beans, corn, whatever you got on hand. Me, I like mine with some fried taters and a big ol’ biscuit. And maybe some gravy, if I got any. It’s stick-to-your-ribs kinda food, ya know? The kind of food that fills you up and keeps you goin’ all day long.
So there you have it, my way of fryin’ up some deer backstrap. It ain’t fancy, but it’s good. And that’s all that matters, ain’t it? Good eatin’. Now get yourself in the kitchen and try it out. You won’t be disappointed. And if you are, well, I guess you can just go eat lobster. But I’d take a good fried deer backstrap over lobster any day of the week. If someone gave me a choice of fried venison backstrap or lobster, I’d take the deer meat every time! It’s just plain good eatin’ and that’s all there is to it.
Tags: [fried deer backstrap, venison recipe, deer meat, cooking backstraps, fried venison backstrap, backstrap recipes]
