Country-Fried Venison
One of my favorite meals is country-fried venison. When it comes to wild game, keeping the seasonings simple allows the flavor and tenderness of the venison backstrap to shine.
Ingredients
- 3 to 4 pounds venison backstrap
- 1 cup oil of your choice for frying approximately, add more if needed.
- 1 ½ to 2 cups flour
- 1 ½ teaspoon garlic salt
- 1 ½ teaspoon black pepper
- 1 dash nutmeg or cayenne pepper
- 2 eggs well beaten
Instructions
- Using a meat mallet, pound each steak to ¼ inch thickness.
- Place prepared meat on a drying rack, pat dry with a paper towel.
- Beat eggs well. Pour eggs in a shallow container large enough to coat the meat.
- In a similar shallow container, mix flour, garlic salt and pepper. Add a dash of your choice of nutmeg or cayenne pepper.
- Add oil to cast iron skillet and heat on medium-high heat to 350℉
- While oil is heating, begin the dredging process.
- First dredge steak in the flour mixture, ensuring all the meat is coated.
- Next dredge the steak in the egg mixture, coating well.
- Finally dredge the steak a second time in the flour mixture. Make sure it's fully coated.
- Once the oil is ready, add just a couple of steaks at a time to the hot oil. Be careful not to overcrowd the pan, cooling the oil off too quickly.
- Cook for 3 to 4 minutes per side, turning only once cooking to a golden brown, Remove from hot oil when cooked to medium-rare doneness. (130° to 135℉)
- To keep the finished meat warm, place on a wire rack in a warm oven.
Notes
Country-fried venison is typically served with gravy. A classic white gravy can be made with the drippings from the meat. Once the meat is cooked, carefully remove all but 3 tablespoons of hot oil. Leave as much of the “crunchies” in the pan as possible. Add 3 tablespoons of flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the oil. Whisk, making a roux, and allow to cook for just a few minutes until bubbly. Next slowly add 1 1/4 cups milk, whisking as you pour to make a gravy. Once the gravy thickens to your desired consistency, serve immediately. If it gets too thick, add a bit more milk, stirring to thin it down.
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