Alright, let’s talk about fryin’ up some deer meat, you know, that good ol’ backstrap. Folks call it fancy names, somethin’ about “crown jewel,” but to me, it’s just good eatin’. Don’t need no fancy words to make it taste good.
First thing’s first, you gotta get yourself a nice chunk of that backstrap. Don’t matter if it’s from a buck or a doe, long as it’s fresh and looks pretty. I usually get a piece about two pounds, that’s enough to feed a good few hungry bellies.
Now, some folks like to just slap it on the pan, but I like to make it a bit more tender. Meat’s gotta be soft, you know? So, I take them deer meat slices, yeah, not too thick, not too thin, just right. Put ’em in a bowl, any bowl will do, don’t need nothin’ special. Then, pour in some milk. Just regular milk, the kind you get at the store. And a little bit of that hot sauce, the kind that makes your tongue tingle. Not too much, unless you like it real spicy. Mix it all up good, make sure every piece of meat gets a good coat of that milk and hot stuff. Then, cover it up and let it sit for a while, maybe an hour or so. This ain’t no rush job. Let the meat soak up all that goodness.
While the meat’s sittin’, get your pan ready. I use a big ol’ electric skillet, the kind that heats up real nice. But a regular pan works just fine too. Pour in some oil, vegetable oil is what I use. Don’t be stingy with the oil, you want the meat to fry up good and crispy. Heat it up to about 325 degrees. How do I know it’s 325? Well, I just sprinkle a little flour in the oil, if it sizzles just right, then it’s hot enough. I don’t have no fancy thermometer. Been cookin’ long enough to know when it’s right.
- Get the deer meat, about two pounds.
- Slice it up, not too thick, not too thin.
- Soak it in milk and hot sauce for an hour.
- Heat up the oil in a pan.
- Fry the meat till it’s cooked just right.
Now, take them meat slices out of the milk and let the extra drip off, you don’t want it too wet. Carefully lay them in the hot oil. Don’t overcrowd the pan, give them pieces some room to breathe. Let them fry for a few minutes on each side, until they get nice and brown and crispy. You don’t want it raw inside, but you also don’t want to dry it out. It takes a bit of practice, but you’ll get the hang of it. I usually poke it with a fork, if the juice runs clear, then it’s done. Some folks like it pink inside. I ain’t one of them. Always cooked through for me.
When they’re done, take them out of the pan and put them on a plate with some paper towels to soak up the extra oil. Let them rest for a minute or two before you dig in. They gotta rest just like us old folks.
That’s it. Fried deer backstrap, simple as that. No need for fancy spices or fancy ways of cookin’. Just good meat, fried up right. You can serve it with some mashed potatoes, some green beans, whatever you like. Me? I like it with a side of cornbread and some good ol’ gravy. Makes a meal fit for a king, or, you know, just a regular hungry person. It fills ya up, keeps ya goin’.
Some folks say you gotta tenderize it more, but I never had no problem with it bein’ tough. Milk and hot sauce do the trick just fine for me. And don’t overcook it, that’s the key. Overcooked meat is tough meat, ain’t nobody want that. Keep an eye on it, and you’ll be fryin’ up deer meat like a pro in no time.
So there you have it. My way of fryin’ deer backstrap. It ain’t fancy, but it’s good eatin’. And that’s all that matters, right? Now go on and try it yourself. You won’t be disappointed.
Tags: Fried Venison, Venison Backstrap, Deer Meat Recipe, How to Fry Venison, Country Cooking, Simple Venison Recipe, Pan-Fried Venison, Easy Venison Dish.