Alright, alright, let’s talk about fryin’ up some deer backstrap, you know, the good stuff. I ain’t no fancy chef, mind you, just a plain ol’ cook who knows how to make a good meal. This here fried deer backstrap, it’s somethin’ special, real tender and tasty.
First off, you gotta get yourself a nice piece of backstrap. Not too skinny, not too thick, just right. Make sure it’s cleaned up good, no silver skin or nothin’ like that. Now, some folks like to soak it in milk, says it tenderizes it. I dunno, sometimes I do, sometimes I don’t. If I got milk, maybe I’ll use it, maybe I won’t. You can add some hot sauce to the milk if you want to give it a little kick, that’s what I do sometimes when I have it, you know, just for fun. Stir it around good, make sure that meat gets all covered up.
Then comes the important part, the breadin’. I keep it simple, real simple. Flour, salt, pepper, that’s all you need. Some folks get all fancy with their spices and herbs, but I say, why mess with a good thing? Just plain flour works just fine, ya know? You dump that flour in a bag, add your salt and pepper, and shake it up good. Then, you take your backstrap and you drop it in that bag, and you shake it up real good again, making sure every piece is coated nice and even. Don’t be shy with the flour, you want a good coating on that meat.
- Get your backstrap.
- Soak it in milk or not, your choice.
- Flour, salt, pepper, that’s all you need for breadin’.
- Shake it up good, real good.
Now, you gotta get your pan hot. I use a cast iron skillet, that’s the best for fryin’, not those fancy pans. Put some oil in it and get it nice and hot but not smokin’, you know what I mean? You gotta watch it close, don’t want it to burn. Once that oil is hot, you gently lay your backstrap in the pan. Don’t overcrowd it, give each piece some space. Let it fry for a few minutes on each side, until it’s golden brown and crispy. How long you fry it depends on how thick your meat is, so you gotta keep an eye on it.
Now, some folks like to eat it just like that, plain and simple. And that’s just fine, tastes mighty good that way. But if you want to get a little fancy, you can make a gravy. Just take some of that leftover flour from your breadin’, add some more oil to the pan if you need it, and whisk it around until it’s brown. Then, you add some water or milk or even some broth if you got it, and you stir it and stir it until it thickens up. Add a little salt and pepper, and you got yourself a gravy. Pour that gravy over your fried backstrap, and oh boy, it’s good eating.
Fried venison backstrap is a real treat. It’s not somethin’ you eat every day, unless you’re one of them fancy hunters maybe. But when you do have it, you want to make it right. And this way, it’s always right, trust me.
What to eat with it? Well, I like some mashed taters or maybe some roasted root vegetables. You know, carrots, parsnips, sweet taters, that kind of stuff. Roast ’em up with a little oil and salt and pepper, and they’re mighty tasty. Or you could just have some green beans, those are always good. Really, just about anything goes good with fried backstrap, it’s that good. Maybe some fried apples if you’re feelin’ fancy, but I usually don’t bother.
So there you have it, my way of fryin’ deer backstrap. It ain’t fancy, but it’s good, real good. And that’s all that matters, right? Just remember, keep it simple, use good meat, and don’t burn it. You do that, and you’ll have a meal fit for a king, or at least fit for my family.
This tender cut, it’s the best part of the deer, everyone knows that. It’s the crown jewel of the deer as some might say, but I just say it’s darn good eatin’. And frying it up? Well, that’s just the best way to cook it, if you ask me.
So next time you got some deer meat, don’t you go wastin’ it. Fry it up, eat it up, and enjoy it. That’s what I say. And don’t forget the gravy, if you got the fixins’ for it.