Fried Venison Loin (fried backstrap)

jgrose @cook_3431183
don't forget to save some oil for the gravy!
Fried Venison Loin (fried backstrap)
don't forget to save some oil for the gravy!
Steps
- 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
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