Tender venison backstrap is sliced thinly before being breaded and fried to make a savory crispy crust
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 50 mins
Ingredients
Instructions
Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat
then cover and marinate for 1 hour.
Dotdash Meredith Food Studios
Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
Set up a dredging station: Stir together flour
salt
and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.
Dotdash Meredith Food Studios
Dip venison slices into the flour mixture
then into the egg mixture
then back into the flour mixture. Shake off excess flour.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
