Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, fried venison loin (fried backstrap). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust. This is a video that will show you how to prepare Venison (Deer) Backstrap and fry them. The Backstrap was supplied by "Masters of the Game" Hunting Club. Heat a frying pan with the veg oil or beef dripping then add the pancetta lardons.
Fried Venison Loin (fried backstrap) is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Fried Venison Loin (fried backstrap) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook fried venison loin (fried backstrap) using 7 ingredients and 10 steps. Here is how you can achieve that.
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The ingredients needed to make Fried Venison Loin (fried backstrap):
- Make ready Venison
- Get salt
- Get pepper
- Take vegetable oil
- Make ready 2 egg
- Make ready 1/2 cup milk
- Make ready 2 cup flour
Turn down the heat to Carve the venison into thick slices and serve drizzled with the sauce, accompanied by Celeriac Dauphinoise and steamed carrots garnished with parsley. Venison Stir-Fry, venison marinated and tenderly fried and then mixed with stir-fried bell peppers, onions Venison Loin with Blueberry-Maple Sauce: Wonderfully seasoned backstraps browned in a cast Venison Steak Sub. Fried venison tenderloin, sautéed Portobello mushrooms, sliced garlic. Lay a piece of pancetta on a board.
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Instructions to make Fried Venison Loin (fried backstrap):
- Cut loin into 1/4" thick medallions
- Soak in milk overnight to reduce gamey flavor if needed
- Salt, pepper and tenderize both sides
- Combine milk and eggs in bowl beat well
- In another bowl mix flour, salt and pepper
- Heat oil to fry in pan on medium (around 350 f)
- Dip in egg wash
- Cover in flour mixture
- Fry both sides till golden brown
- Enjoy
Fried venison tenderloin, sautéed Portobello mushrooms, sliced garlic. Lay a piece of pancetta on a board. Trim the venison loin and roll the venison onto the pancetta (roll tightly). Seal the venison and pancetta on a pan on high heat until nice golden brown all round. The coveted venison backstrap needs no introduction.
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