Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, fried venison loin (fried backstrap). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Fried Venison Loin (fried backstrap) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Fried Venison Loin (fried backstrap) is something that I’ve loved my entire life.
Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Remove with tongs and drain briefly on paper towels before serving.
To begin with this particular recipe, we must first prepare a few components. You can have fried venison loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Fried Venison Loin (fried backstrap):
- Get Venison
- Get salt
- Take pepper
- Prepare vegetable oil
- Get 2 egg
- Make ready 1/2 cup milk
- Prepare 2 cup flour
Dip steaks in buttermilk mixture, then roll in flour mixture. He used the sharp, flexible Boning Knife to easily slice the venison into perfect rounds, ready to be seasoned and cooked. Carey used only salt, pepper and garlic powder to season the meat. As long as you don't burn it, you can't mess it up!
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
Carey used only salt, pepper and garlic powder to season the meat. As long as you don't burn it, you can't mess it up! Cajun fried Venison Backstrap recipe by Joe Cagnolatti, is from The Sevin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Place saltines in a shallow bowl.
So that is going to wrap it up for this exceptional food fried venison loin (fried backstrap) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
