Fried Venison Backstrap

[NYBuckhunter]

Ingredients

* 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
* 2 cups milk
* 2 tablespoons hot pepper sauce
* 2 eggs
* 1/2 cup milk
* 3 cups all-purpose flour
* 2 tablespoons seasoned salt
* 1 tablespoon ground black pepper
* 3 cups vegetable oil for frying


DIRECTIONS

1. Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.

2. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.

3. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

[oldzimm]

That sounds like a great recipe, I have to try it out.

Last night I got some butterfly steaks (cut from the backstraps), melted butter in a quarter inch of veg. oil in the frying pan, salt an peppered the steaks, put them in the pan and mixed slices of onions on them. Fried the steaks for about eight minutes on each side. I then ATE THEM with a baked potato, smothered in butter and sour cream.

I was in hog heaven.