Recipes Venison Back Strap

Recipes Venison Back Strap

There are few dishes that can come close to comparing to fried venison back strap. The flavor is terrific and the meat is so juicy and tender it almost melts in your mouth. In fact, it tends to be tender even if it comes from an older buck. Not only will it wow everyone eating it, nobody will believe you when you tell him or her how easy it is to make.

Ingredients:

2 back strap steaks per person, cut 1 inch thick, across the grain

1 cup flour

1/2 cup olive oil

Salt, pepper, garlic powder, onion powder to taste

Add the oil to the fry pan, and heat it to medium. While the pan is heating up, dredge the steaks through the flour until they are evenly coated. Place the steaks in the fry pan and cook until golden brown. Turn, sprinkle with the spices, and cook the same length of time. Cooking usually takes about 15 to 20 minutes.

Note: This will produce medium steaks. If you prefer meat well done, lower the cooking temperature so the meat can cook longer without burning.

These steaks go well with mashed or baked potatoes. Pungent vegetables like spinach or fried green tomatoes also make great side dishes.

Optionally, an onion or some mushrooms can be thin sliced and cooked prior to cooking the venison steaks. Once tender, they can be removed from the fry pan, then added on top of the steaks just before the meat is done, so they have a chance to heat back up.

A terrific gravy can also be made from the drippings left in the pan, by adding a little additional oil if necessary and mixing in some of the left over flour until it reaches the desired consistency. The gravy is wonderful when used over the mashed or baked potatoes.

Sliced tomatoes on the side is an excellent touch, relished by most people, and they give color to the plate.

Fried venison back strap can’t be beat for simplicity and flavor. It is a healthy and hearty dish that appeals to even discriminating tastes. A venison back strap can be prepared many ways, but this has to be one of the very best.

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