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Fried Venison Loin (fried backstrap)
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A picture of Fried Venison Loin (fried backstrap).

Fried Venison Loin (fried backstrap)

jgrose
jgrose @cook_3431183

don't forget to save some oil for the gravy!

don't forget to save some oil for the gravy!

Read more

Fried Venison Loin (fried backstrap)

jgrose
jgrose @cook_3431183

don't forget to save some oil for the gravy!

don't forget to save some oil for the gravy!

Read more
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Ingredients

  • Venison
  • salt
  • pepper
  • vegetable oil
  • 2egg
  • 1/2 cupmilk
  • 2 cupflour
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Steps

  1. 1

    Cut loin into 1/4" thick medallions

  2. 2

    Soak in milk overnight to reduce gamey flavor if needed

  3. 3

    Salt, pepper and tenderize both sides

  4. 4

    Combine milk and eggs in bowl beat well

  5. 5

    In another bowl mix flour, salt and pepper

  6. 6

    Heat oil to fry in pan on medium (around 350 f)

  7. 7

    Dip in egg wash

  8. 8

    Cover in flour mixture

  9. 9

    Fry both sides till golden brown

  10. 10

    Enjoy

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jgrose
jgrose @cook_3431183
on November 11, 2013 01:47

Comments (3)

lorij64
lorij64 @cook_4932918
May 17, 2016 13:03
When you say 1 salt, 1 pepper and 1 vegetable oil, what does "1" represent? A tablespoon? A teaspoon? Thanks in advance!
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Keywords

Vege Deer Pepper Egg

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