Fried Backstrap with Spicy Remoulade Dipping Sauce

Kick up your next batch of fried venison backstrap with this spicy New Orleans style dipping sauce

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
3-5
serves
Easy
difficulty

There’s no denying that crispy slices of fried backstrap is one of the best venison recipes on the planet. On the advice of a friend and fellow wild game lover, we tried it with spicy remoulade dipping sauce.

Serve the backstrap with the dipping sauce.

Remoulade is a Louisiana staple — creamy and spicy. Traditionally served with fried seafood, it works just as well with any fried food, including backstrap. I’ve included our basic remoulade sauce below, but feel free to change it up to match your favorite flavors. 

Mix the sauce ingredients and refrigerate.

Ingredients

2 pounds backstrap, sliced

 

Dredge

1 cup flour

2 tablespoons Cajun seasoning, divided

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

Oil for frying

 

Remoulade Sauce

1 cup Duke’s Mayo (yea, you can use another brand, but why would you?)

2 tablespoons Dijon mustard

1 tablespoon hot sauce

2 teaspoons whole-grain mustard

2 cloves minced garlic

2 teaspoons Worcestershire sauce

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon cayenne pepper

Cooking Instructions

Mix the sauce ingredients, cover, and refrigerate. Slice the backstrap. Season with 1 tablespoon Cajun seasoning. Mix remaining dredge ingredients. Heat ½ inch of oil in a cast iron skillet over medium-high heat. 

Season the backstrap and dredge on both sides with the flour mixture.

Dust the backstrap slices on all surfaces in the dredge.

Dredge all of the backstrap before frying the slices.

Once the oil reaches 350 degrees, fry the backstrap 3-4 minutes per side or until the crust is crisp and golden brown and the venison is medium-rare. 

Fry the backstrap to a crispy golden brown.

Serve the backstrap with the dipping sauce.

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