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Crispy Pan-Seared Venison Backstrap

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
8 servings
Dinner
Crispy Pan-Seared Venison Backstrap
Ingredients
  • 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
  • 2 1/2 cups milk, divided
  • 2 tablespoons hot pepper sauce
  • 3 cups vegetable oil for frying
  • 3 cups all-purpose flour
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 2 eggs
Instructions
1
Dip venison slices into a shallow dish filled with 2 cups of milk and hot sauce, ensuring they are well-coated. Cover the bowl and let it sit for 1 hour to allow the flavors to penetrate the meat.
2
Preheat an electric fryer or skillet to 325 degrees F (165 degrees C), heating the vegetable oil to a suitable temperature for frying.
3
Prepare a dipping station by combining flour, salt, and pepper in a shallow dish. In a separate shallow bowl, whisk together eggs and the remaining 1/2 cup of milk until well-mixed.
4
Dip each venison slice into the flour mixture, coating it evenly, then proceed to coat it in the egg mixture, making sure not to overdo it. Next, dip the slice back into the flour mixture, allowing excess to fall off.
5
Carefully place the coated venison slices in the hot oil and fry until they are lightly browned on each side, approximately 3 minutes. Use tongs to remove the slices from the oil and drain them briefly on paper towels before serving.