Backstrap done right or not at all.

[hunter399]

Double dipped egg+flour fried up steak fingers.Had three plates full this is all that was left.With dipping sause that I make myself ,i can't eat another bite,these are in the fridge now.

[Boss .300 winmag]

You did what to backstraps. 

That’s what chicken is for.

[Magnum_Willys]

    what seasonings ?

[h20hunter]

I'm very torn here. My first thought is you did what!?!?!?!?!? My 2nd thought is man that looks good. Hey....your deer, your meat, your table and kitchen have at it! I'm thinking with some gravy and a few fried eggs, maybe a biscuit we have the breakfast of all breakfasts in deer camp. Did you get some crunch? It didn't dry out or get that livery mushy of badly cooked venison? More details please!

[Mtnwalker]

Venison is great cooked like this! It toughens up a little any time you slice it before you cook it, but backstrap is still plenty tender after frying. I used to cook a lot of my venison like this but now that I'm more health conscious I lean towards other methods. All of my blackstrap gets done in the Sous Vide these days. Good eating right there though!

[cougforester]

You did what to backstraps. 

That’s what chicken is for.

 

[NRA4LIFE]

I disagree.  If done correctly, venison is delicious this way.  My go to venison stroganoff recipe has the venison done with a flour coating into a butter/oil mix.  I always munched on a few before going in the sauce and thought why don't I just cook it this way as it is delicious.  I have done so many times since then.

[WapitiTalk1]

Wilson, nnnnnooooooooo. Chicken fried backstraps 😳

[Duckslayer89]

Double dipped egg+flour fried up steak fingers.Had three plates full this is all that was left.With dipping sause that I make myself ,i can't eat another bite,these are in the fridge now.

I love deer like this but never do it. What do you do step by step with seasonings and batter if you don't mind? Thanks!

[cbond3318]

I do this a lot with all diferent cuts of venison. 1” x1”x4” strips, egg wash and bread in Louisiana Chic Fry, fry in Olive Oil for just a minute or so each side.

Delicious.

[DoubleJ]

Personally I can't do a backstrap like this.  Other cuts of the deer, yes but a backstrap gets a cast iron skillet as hot as I can get it with a bed of salt in the bottom.  Oil the steak and give it 2min per side, 4 sides.  Rest, pepper, and eat.  I can't do it any other way.

[JimmyHoffa]

Country gravy and those, they wouldn't last long.

[Boss .300 winmag]

Personally I can't do a backstrap like this.  Other cuts of the deer, yes but a backstrap gets a cast iron skillet as hot as I can get it with a bed of salt in the bottom.  Oil the steak and give it 2min per side, 4 sides.  Rest, pepper, and eat.  I can't do it any other way.

Yep! 

[hunter399]

I did do the bacon wrap Backstrap a few weeks ago,and this with the other side.

Recipe

Flour with saltine cracker garlic herb seasoning,salt pepper.

Double dipped egg flour egg flour.
Pan of hot hot oil 2min on one 1min on other.

Sause
Worcester 2 spoons
Tapito hot sause 2 spoons
Mayonnaise a few big spoon fills
Mustard and ketchup in equals amount
Salt and pepper to taste

[WapitiTalk1]

Hunter, I lost you after the bacon, all the way thru the salt and pepper to taste part....guess I'm too much of a purist 😏