Recipe: Delicious Fried Venison Loin (fried backstrap)

Fried Venison Loin (fried backstrap). Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust. 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.

Return the bacon to the pan, sprinkle in the chopped thyme and remove from the heat. Heat the oil in a frying pan. Season the venison all over, then fry over a medium to high heat until browned all over. You can have Fried Venison Loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Fried Venison Loin (fried backstrap)

1. It's of Venison.
2. You need of salt.
3. It's of pepper.
4. Prepare of vegetable oil.
5. Prepare 2 of egg.
6. You need 1/2 cup of milk.
7. It's 2 cup of flour.

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. Lay a piece of pancetta on a board. Trim the venison loin and roll the venison onto the pancetta (roll tightly). Seal the venison and pancetta on a pan on high heat until nice golden brown all round.

Fried Venison Loin (fried backstrap) step by step

1. Cut loin into 1/4" thick medallions.
2. Soak in milk overnight to reduce gamey flavor if needed.
3. Salt, pepper and tenderize both sides.
4. Combine milk and eggs in bowl beat well.
5. In another bowl mix flour, salt and pepper.
6. Heat oil to fry in pan on medium (around 350 f).
7. Dip in egg wash.
8. Cover in flour mixture.
9. Fry both sides till golden brown.
10. Enjoy.

Venison Stir-Fry, venison marinated and tenderly fried and then mixed with stir-fried bell peppers, onions Venison Loin with Blueberry-Maple Sauce: Wonderfully seasoned backstraps browned in a cast Venison Steak Sub. Fried venison tenderloin, sautéed Portobello mushrooms, sliced garlic. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. The coveted venison backstrap needs no introduction. The only rule for this cut is to not overcook it.