fried deer backstrap recipe
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The Best fried deer backstrap recipe
What I love most about this recipe is how simple it is—just a few ingredients, minimal prep, and it cooks in minutes. Deer backstrap is leaner than beef but packed with protein, so it’s a great option if you’re trying to eat healthier without sacrificing flavor. Plus, it’s a great way to use up venison if you have it on hand. My family loves it with mashed potatoes and roasted vegetables, but it’s just as good on a bun with some pickles and mayo for a quick sandwich. Either way, it’s a meal that always hits the spot.
Crispy Fried Deer Backstrap
A tender and flavorful wild game dish featuring pan-fried deer backstrap with a crispy crust. This recipe highlights the natural richness of venison while keeping it juicy and delicious.
🥘Ingredients
- 1 lb deer backstrap, sliced into 1-inch medallions
- 1/2 cup buttermilk
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil or peanut oil, for frying (about 2 cups)
- Fresh parsley, chopped
- Lemon wedges
- Creamy horseradish sauce or gravy
👨🍳Directions
-
1
In a large bowl, combine buttermilk, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Add the deer backstrap medallions and marinate for at least 15 minutes (or up to 2 hours in the refrigerator for deeper flavor). -
2
In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. -
3
Remove the backstrap medallions from the marinade, letting excess drip off, then dredge each piece in the flour mixture, pressing lightly to adhere. Shake off any excess. -
4
Heat about 1 inch of oil in a deep skillet or Dutch oven over medium-high heat (350°F/175°C). Use a thermometer to monitor the temperature. -
5
Carefully place the coated medallions in the hot oil, working in batches to avoid overcrowding. Fry for 2-3 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C). -
6
Transfer the fried backstrap to a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt while still warm. -
7
Garnish with chopped parsley and serve hot with lemon wedges or your choice of dipping sauce.
🔧Equipment
- Large mixing bowl
- Shallow dish or pie plate
- Deep skillet or Dutch oven
- Tongs
- Paper towels
- Meat thermometer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Fried Deer Backstrap Works
❓ Frequently Asked Questions About Crispy Fried Deer Backstrap
1. What is deer backstrap, and why is it a good choice for frying?
Deer backstrap is a long, tender cut of meat that runs along the spine of the deer. It’s one of the most prized cuts because it’s lean, flavorful, and cooks quickly. Frying it enhances its natural richness while keeping it juicy, making it an excellent choice for a quick and delicious meal.
2. How do I prepare deer backstrap before frying it?
Before frying, trim any silver skin or excess fat from the backstrap. Pat it dry with paper towels to ensure a good sear. You can also marinate it for 30 minutes to a few hours in a mixture of oil, soy sauce, garlic, and herbs to add extra flavor. Slice it into medallions or leave it whole, depending on your preference.
3. What’s the best oil for frying deer backstrap?
Use a high-smoke-point oil like vegetable oil, canola oil, or peanut oil for frying. These oils can handle the high heat needed to sear the meat without burning. Avoid olive oil, as it has a lower smoke point and can impart a bitter taste.
4. How do I know when the fried deer backstrap is done?
Deer backstrap cooks quickly, so aim for an internal temperature of 130–135°F (54–57°C) for medium-rare to medium doneness. Overcooking can make it tough, so use a meat thermometer for accuracy. The meat should be browned on the outside and slightly pink inside.
5. Can I use this recipe for other types of wild game?
Yes! This frying method works well for other lean, tender cuts like elk backstrap, antelope, or even wild boar. Adjust cooking times slightly based on thickness, but the general technique remains the same. For tougher cuts, consider marinating longer or slicing thinner.
