Get Ready to Savor the Juicy and Tasty Crispy Venison Backstrap Fry!
Indulge in the flavorful and succulent taste of Crispy Venison Backstrap Fry! Made from thinly sliced venison backstrap, dredged in a seasoned flour mixture, and fried to a crispy perfection, this dish offers a delightfully crunchy crust and a juicy, tender interior. Whether served as a main course or as a tasty appetizer, Crispy Venison Backstrap Fry is a great way to showcase the natural richness of the meat and take your taste buds on an adventurous journey. Perfectly suited for any occasion, this dish is sure to be a crowd-pleaser among meat lovers. Let the hunting season come alive on your plate and savor the bold flavor of Crispy Venison Backstrap Fry!
How to Make Crispy Venison Backstrap Fry
- 1 pound venison backstrap
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 2 eggs
- 2 tablespoons milk
- 2 cups Panko breadcrumbs
- Vegetable oil for frying
- Cut venison backstrap into 1/4 inch thick slices.
- In a mixing bowl, combine all-purpose flour, salt, garlic powder, onion powder, dried rosemary, dried thyme, and black pepper.
- In another bowl, whisk together eggs and milk.
- Dip venison slices into the flour mixture, then the egg mixture, and finally coat them in Panko breadcrumbs.
- Heat vegetable oil in a deep frying pan or Dutch oven to 350°F.
- Fry venison slices for 2-3 minutes on each side, or until crispy and golden brown.
- Use a slotted spoon to transfer the crispy venison backstrap onto a plate lined with paper towels to drain any excess oil.
- Serve hot with your favorite dipping sauce and enjoy!
How many calories are in Crispy Venison Backstrap Fry?
4 Servings per Recipe
- Total Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Cholesterol: 225mg
- Sodium: 1850mg
- Total Carbohydrates: 54g
- Dietary Fiber: 2g
- Total Sugars: 2g
- Added Sugars: 0g
- Protein: 43g
Chef Tips: Professional Advice for making Crispy Venison Backstrap Fry
Slicing the Venison Backstrap
Cut venison backstrap across the grain into 1/4 inch thick slices. This technique reduces the toughness of the meat and ensures it is cooked uniformly.
Use Panko breadcrumbs instead of regular breadcrumbs for a lighter, crispier coating. Panko breadcrumbs are larger and crispier than traditional breadcrumbs, which leads to a better texture overall.
The temperature of the oil is crucial to achieve a crispy and golden brown crust. Use a thermometer to maintain the oil temperature at 350°F throughout the cooking process.
Drain Excess Oil
Once the venison backstrap is fried, use a slotted spoon or tongs to transfer the crispy venison onto a paper towel-lined plate to absorb any excess oil and prevent sogginess.
The spice rub is flexible and customizable. Do adjust the seasonings to your preference or swap the herbs and spices for a different flavor profile.
While these are delicious as is, a good dipping sauce elevates the dish further. Try using a condiment like honey mustard, spicy mayo, or sweet and sour sauce.”