Predators & Small Game
Timber To Table: Fried Backstrap
Who doesn't love fried venison backstrap? In this installment of Timber To Table, Realtree.com editor Will Brantley shares one of his favorite fried backstrap recipes.
The key to this recipe is tenderizing the meat and doing a quick marinade of worcesteshire sauce, minced garlic and seasonings. Then it's time to make the quick, easy batter of lightly-season flout and crackers. Break up the crackers and add them to the flour. Dip the venision in a basic egg wash and then shake in the flour/cracker batter mix.
Olive oil is used in this recipe and the key is to heat the oil slowly. Once it's to the right temperature, it's time to fry. Check out the video.