I absolutely adore fried deer meat. Steaks, tenderloins, and backstrap are some of my favorite foods to eat. If I had a choice of fried venison backstrap or lobster, I’d opt for a plate of crispy fried deer meat any day.
Backstrap makes a great family meal or snack. I usually pair it with some type of taters and some steamed-buttery veggies. If eating them by themselves as a snack, I just need a bottle of hot sauce and maybe a couple of pieces of white bread.
What does venison backstrap taste like?
I don’t find venison backstrap to be that gamey. White-tailed deer backstrap has a nice beefy mineralized taste and the texture is very soft and subtle. Don’t get me wrong, it is gamey, but not like a lot of other wild meats. I enjoy the chewiness and flavor.
If I had to compare it to something, I’d say it’s similar to fresh lamb steaks. And not all deer meat tastes the same. A white-tailed deer from one region can and will taste totally different if the diet is not the same. Deer meat from corn raised deer will differ largely from that of a deer raised on sagebrush or even bitterbrush.
Backstrap vs Tenderloin
I know what you’re saying, “aren’t they the same?” The short answer is no. What most people believe to be the tenderloin is actually the backstrap. The long piece of meat along the back of the deer is the backstrap.
One cut is on the top of the animal and the other cut is underneath and inside the animal. But both are equally tasty when fried. I actually enjoy tenderloin way more than the backstrap. A deer tenderloin dipped in milk and egg and then dredged in cracker crumbs is one of the best foods a man can eat.
How to make fried venison backstrap
First off, you need to cut the backstrap in smaller pieces. I like to cut slices or medallions of backstrap thinly, usually around 1/4 to 1/2 inch pieces. If you cut them too thick, you’re going to be chewing like crazy and it won’t be as tender once cooked. You fry it just like you do chicken. Season with salt and pepper and shake or coat in flour and fry until crispy.
2 lb. venison backstrap meat I don't always use milk and egg. You can use water instead of an egg wash and it'll be just as crispy and delicious.
2 cups white flour
1 egg beaten
1 cup milk
2 1/2 tsp salt
1 tsp black pepper
oil for frying
2 lb. venison backstrap meat
I don't always use milk and egg. You can use water instead of an egg wash and it'll be just as crispy and delicious.