Country-Fried Venison

Course: Main Course

Cuisine: American

Keyword: backstrap, country-fried venison, venison, venison recipe

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Calories: 576kcal

Author: Barbra-Sue Kowalski- Kowalski Mountain

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.

Check out www.kowalskimountain.com for more delicious recipes!

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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