Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, fried venison loin (fried backstrap). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Fried Venison Loin (fried backstrap) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Fried Venison Loin (fried backstrap) is something that I’ve loved my whole life.
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. Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.
To begin with this recipe, we have to prepare a few components. You can have fried venison loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Fried Venison Loin (fried backstrap):
- Take Venison
- Take salt
- Get pepper
- Get vegetable oil
- Get 2 egg
- Make ready 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. Heat the oil in a frying pan. Season the venison all over, then fry over a medium to high heat until browned all over.
Steps 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
Turn down the heat to Carve the venison into thick slices and serve drizzled with the sauce, accompanied by Celeriac Dauphinoise and steamed carrots garnished with parsley. Some folks call it loin, others call it backstrap - whatever you call it, don't cut it up into steaks! Whole stuffed venison backstrap is an easy, delicious recipe (that looks pretty fancy, too!) I recently tried to track down some whole venison backstrap in friend's freezers, wanting to create another stuffed. Stuffed Venison Backstrap recipe stuffed with a mushroom and bacon mixture, wrapped in bacon and smoked on the Traeger Grill. The Backstrap is the loin of the animal; it's the tender meat sitting right along the backbone on each side.
So that’s going to wrap it up with this special food fried venison loin (fried backstrap) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
