The BEST Venison Backstrap Recipe | Fantabulosity (2024)

By: Jessica · Posted: Sep 24, 2023 · Updated: Nov 15, 2023 · This post may contain affiliate links. Please read my disclosure policy.

You’ll never want to cook deer meat any other way when you find out how to make this venison backstrap recipe!

Frying deer meat is our family’s favorite way to enjoy venison, however, if a fried version isn’t what you prefer, you will enjoy this deer steak on the stovetop, grilled venison steak and marinade or even a pan-fried deer steak!

❤️ Why You’ll Love This Recipe

If you’re not a fan of a gamey taste, you’ll ESPECIALLY love this recipe because of the way this venison is cooked. However, even if you don’t mind the deer meat flavor, frying it is still one of the most popular recipes because of how delicious it really is!

🔪 How to Slice Deer Tenderloin

My dad (the king of frying deer meat), swears that the key to creating the BEST fried deer meat, depends on how it’s sliced. He was nice enough to let me grab a quick video while he was cutting it, so you can see just how he does it! (So make sure to watch the video here in this post!)

Tip for tender deer meat: He said cutting it against the grain, can make it much more tender. Plus, for a really tough deer, you can even take your knife and gently tap each piece after you cut it, to tenderize it.

🧾 Ingredients

For this recipe, it doesn’t take a lot and they’re all simple ingredients that you probably already have on hand!

** See below which breading type you prefer, and how to make each type.

For very light breading:

• 1-2poundsdeer meattenderloin and/or backstrap, sliced in to 1/4 inch slices
• 2Tablespoonssalt, for soaking
• 2Tablespoonssalt, for flour breading+ additional to taste after fried
• 2cupswater
• 3cupsflour
• 2cupsvegetable oil
• Greek seasoning,optional

For heavier breading:

All the above, plus 3-4 eggs.

👩🏻‍🍳 How to Make Venison Backstrap with Light Breading

(Darker deer meat, with only flour.)

1. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour.
2. Heat vegetable oil in askillet over medium heat to 325 degrees. (My favorite to use is myLodge Cast Iron Skillet)
3. Remove deer meat from refrigerator, and discard salt water (It may be best to leave it sit out for 15 minutes or so, so you won’t be frying very cold meat in hot oil.)
4. Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. So it’s up to you!)
5. Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating
6. Coat deer meat in flour/salt mixture
7. Place the coated deer meat pieces into the heated vegetable oil. (To test the oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it’s ready. However, be careful not to get the oil too hot, so it doesn’t splatter and burn you when adding the deer meat.)
8. Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
9. Cook on thealternate side until cooked through and there is no sign of undercooked meat. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.)
10. Inside of fully cooked meat will be gray/brown, with no sign of red.
11. Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
12. OPTIONAL: We LOVE sprinkling Greek Seasoning on the fried deer meatafter it is fried for optimal flavor!

👩🏻‍🍳 How to Make Venison Backstrap with Heavier Breading:

1. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour.
2. Heat vegetable oil in askillet over medium heat to 325 degrees. (My favorite to use is myLodge Cast Iron Skillet)
3. Remove deer meat from refrigerator, and discard salt water (It may be best to leave it sit out for 15 minutes or so, so you won’t be frying very cold meat in hot oil.)
4. Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. So it’s up to you!)
5. Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating.

For Semi-Thick Breading: For deer meat with the type of breading in the middle of the photo below, whisk the 3-4 eggs in a small bowl. Dip each piece of deer meat in to the eggs and then in flour. (Result in image below.)

For Thicker breading: For deer meat with the thicker breading, whisk the 3-4 eggs in a bowl. Then, dip the deer meat in flour, then in the eggs, and then the flour again. (Result in image below.)

See Also

Venison Pasty Recipe - How to Make Pasties | Hank ShawBeef Tenderloin Recipe with Garlic and HerbsElk Meat Loaf Recipe | CDKitchen.comEverybody Loves Raymond Braciole Recipe

🌟 How to Fry the Deer Meat

(No matter how you choose to bread it.)

7. Place the coated deer meat pieces into the heated vegetable oil. (To test the oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it’s ready. However, be careful not to get the oil too hot, so it doesn’t splatter and burn you when adding the deer meat.)
8. Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
9. Cook on thealternate side until cooked through and there is no sign of undercooked meat. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.)
10. Inside of fully cooked meat will be gray/brown, with no sign of red.
11. Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
12. OPTIONAL: We LOVE sprinkling Greek Seasoning on the fried deer meatafter it is fried for optimal flavor!

💡 Tips and Expert Tips

• My husband and I also love to sprinkleCavender’s Greek Seasoning, over the top after frying so it adds an extra kick of flavor. Then, if we are feeling frisky, we top it with a bit of Frank’s Hot Sauce.
• My sister prefers dipping the deer meat in to milk, then in to flour before frying, and she swears by it!

💡 FAQs

❄️ How to Store Leftover Venison

If you have leftover fried deer meat, store cooled deer in an airtight container in the refrigerator for 3-4 days.

🥔 Side Dishes for Venison

What goes good with venison backstrap? Some of our favorites to serve with is are white gravy, or for fun, chorizo gravy, mashed potatoes, and biscuits. However, this romaine side salad and this roasted broccoli are other favorite vegetables to serve with it!

If you have more venison, you’ll also love this air fryer deer meat that only takes 5-7 minutes to make! If you have ground venison, you’ll want to also try this venison chili recipe!

Or, if fried steaks are your favorite, you’ll love this old-fashioned country fried steak recipe. Or, these country-fried pork chops are a family favorite in our house!

Make sure to see the 80+easy dinner recipesto add to your meal planner!

📖 Recipe