Crispy Fried Venison Backstrap

Ingredients List

• 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

Instructions

Place the venison slices in a shallow dish, add 2 cups of milk and hot sauce. Stir to coat the meat, then cover and refrigerate for 1 hour to marinate.

Prepare a dredging station: In a shallow bowl, combine flour, salt, and pepper. In another shallow bowl, whisk together eggs and the remaining 1/2 cup of milk.

Coat the venison slices by dipping them into the flour mixture, followed by the egg mixture, then back into the flour. Shake off any excess flour.

Fry the venison in hot oil until each side is lightly browned, about 3 minutes. Remove with tongs and let them drain briefly on paper towels before serving.

Nutritional Information (per serving)