Tender venison backstrap is sliced thinly before being breaded and fried to make a savory crispy crust.
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
Step 1
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.
Step 2
Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
Step 3
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.
Step 4
Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.
Step 5
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 438 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat4g | 18% |
Cholesterol149mg | 50% |
Sodium1944mg | 85% |
Total Carbohydrate40g | 15% |
Dietary Fiber2g | 5% |
Total Sugars4g | |
Protein35g | |
Vitamin C3mg | 15% |
Calcium113mg | 9% |
Iron7mg | 36% |
Potassium558mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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