How to fry venison(backstrap)...quick and easy recipe please....?

i have cooked venison this way for 57 years.


dip venison peices in flour.


pound the flour into the meat on both sides.


fry in butter or oil.


add onions,seasonings.


turn down heat and cook for about an hour.


you may add water to make the gravy.How to fry venison(backstrap)...quick and easy recipe please....?
Hi !





Fried Venison Backstrap :





INGREDIENTS :





1 (2 pound) venison backstrap, cut into 1/4 inch thick slices


2 cups milk


2 tablespoons hot pepper sauce


2 eggs


1/2 cup milk


3 cups all-purpose flour


2 tablespoons salt


1 tablespoon ground black pepper


3 cups vegetable oil for frying





DIRECTIONS :





Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.





Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.





Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. 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.How to fry venison(backstrap)...quick and easy recipe please....?
This is not fried but I thought you might like it for another day





Sweet Bacon wrapped Venison Tenderloin


Ingredients


鈥?2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)


鈥?1/2 lb bacon (Plain, thin-sliced Bacon is best)


鈥?3 cups dark brown sugar


鈥?2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)


鈥?1/4 cup white sugar (Optional for added Sweetness)


Directions


1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into soupy soy liquid.


2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.


3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!


4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.


5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.


6. Repeat this process until the entire loin is wrapped in ten or so bacon ';loops.'; The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.


7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.


8. Place on center rack in oven and bake at 350掳F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the ';OPTION 2'; step below regarding searing.


9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. It might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!


10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).


11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.


12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.


13. The next day, try the leftovers on a wheat bun with spicy BBQ Sauce for an awesome leftover sandwich





Enjoy
I take 1 onion and saute them til they are translucent and drain on paper towel. I dredge the meat in flour with salt and pepper and fry at a medium high setting on the stove. Brown good on one side and then the other take it up on a plate and smother with the onions.