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The BEST Venison Backstrap Recipe Fantabulosity

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Tender pieces of steak are cut into thin strips and seasoned to perfection. Then they are coated in egg and flour and dropped into a hot skillet of oil for the best golden crispy crust. Yes, it's that simple. Yes, it's that easy. And Yes, even you can fry a good steak! (Frying is the cooking method of the South.) Sharing is caring!

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What is a cutlet? A cutlet is generally regarded as a thin cut of meat. These thin slices are often cut from the leg of the animal, breaded and fried. Which cut of venison should I use? This recipe will work wonderfully with any deer steaks you may have on hand. However, the venison backstrap and hindquarters will be the most tender.

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Carefully place the coated deer meat strips into the hot oil, one at a time. Cook them in batches to avoid overcrowding the skillet. Fry each side of the deer meat for about 2 to 3 minutes or until golden brown and crispy. Flip them using tongs or a spatula to ensure even cooking. Once fried, transfer the deer meat strips to a paper towel-lined.

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An often overlooked method of cooking deer meat is frying. Frying deer meat is simple and can be accomplished in 3 easy steps: Marinade the venison; Cook the venison; Fry the meat; The Ingredients. Fried venison has two sets of ingredients on top of the venison. The first is the marinade, and the second is the coating. Fried Venison Marinade

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Sear the steaks: Carefully place the seasoned venison steaks in the pan. Let them cook for about 2-3 minutes on each side for medium-rare doneness. Adjust the cooking time according to your desired level of doneness. Baste the steaks (optional): If desired, you can add a pat of butter and some fresh herbs to the pan.

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Panfrying deer meat is a popular cooking method, especially when using tender deer chops and steaks. When frying deer meat, do not overcook it. Deer meat can dry out quickly. Step 1. Preheat oil in a frying pan until it reaches 360 degrees Fahrenheit on a candy thermometer. Step 2.

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Chicken Fried Deer Steak is actually venison steak that has been battered and fried similarly to fried chicken - thus the name! Ingredients in Chicken Fried Venison Steak This recipe uses basic ingredients you probably already have on hand or can easily find at your local grocery store.

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Step 4: Fry the Deer Backstrap. In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the coated deer backstrap medallions, ensuring they are not overcrowded. Fry each side for about 3-4 minutes or until the coating turns golden brown and crispy. Avoid overcooking the backstrap to preserve its tenderness.

Fried Venison Steaks What's Cookin' Italian Style Cuisine

Instructions. In a bowl, mix together soy sauce, Worcheshire sauce, brown sugar, garlic powder, onion powder, hot sauce, and salt and pepper. Place steaks in gallon size ziptop bag and pour marinade over steaks, pushing out air, and sealing the bag.

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Deep fried venison, chicken fried venison, deer nuggets, crispy golden fried venison bites, whatever you call it in your neck of the woods, it's a favorite r.

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Frying deer meat is our family's favorite way to enjoy venison, however, if a fried version isn't what you prefer, you will enjoy this deer steak on the stovetop, grilled venison steak and marinade or even a pan-fried deer steak! ️ Why You'll Love This Recipe

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Sprinkle a little salt over boiling sauce. Let this boil down for a few minutes, until the whole surface of the pan is covered in bubbles, and the wooden spoon leaves a trail when dragged through the center of the pan. Turn off the heat. Swirl in 1 tablespoon of the butter until it incorporates, then the other.

How to Fry Deer Meat

Heat the oil: In a large skillet or deep fryer, heat vegetable oil to a temperature of 350°F (175°C). The oil should be deep enough to fully submerge the breaded deer tenderloin. Fry the meat: Carefully place the breaded medallions into the hot oil, working in batches to avoid overcrowding the pan.

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1 hr Total Time: 1 hr 50 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices 2 ½ 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 Directions