Fried Venison Back Straps
Venison back straps are pretty much the Holy Grail of deer meat. It's so tender and flavorful, and very hard to come by unless you know or are someone who hunts. Shout out to my Dad for the meat we're frying tonight!
They're are a few ways that are my favorite, and fried in fish fry is one of them. Crispy and crunchy, they're always a hit.
What you'll need is:
- 2 pounds of Venison back straps (can also sub a Venison roast)
- 1 cup of cornmeal
- 1 cup of flour
- 2 tablespoons of garlic Powder
- 1 tablespoon of paprika
- 1 tablespoon of cayenne pepper
- 1 tablespoon of Cajun seasoning (Slap Ya Mama)
- 1 cup of marinade (Italian dressing, or Balsamic dressing - recipe below)
- Oil for frying
To make balsamic dressing you'll need:
- 1/2 cup of Balsamic vinegar
- 1 tablespoon of prepared Dijon mustard
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 2 teaspoons of granulated sugar
- 1/2 cup of olive oil
To make the dressing whisk the first 6 ingredients together in a bowl for about a minute. Drizzle in the olive oil until it's all incorporated and set aside. I prefer the meat marinated in the balsamic dressing over the Italian dressing, but that's up to you. Use whichever you prefer.
First you'll need to remove any tendons from your back straps using a sharp knife.
Once they're all removed, cut the meat into rounds or medallions and place the cut meat in a bowl. Marinate in the vinaigrette for at least an hour, up to 4 hours, in the fridge.
After your meat has marinated, take it out of the fridge and let it come to room temperature.
Make your fry mix. Mix the corn meal, flour and seasonings together well, while heating up your oil to about 350 degrees.
Dredge each piece of meat through the fry mix until it is coated well.
Shake off any excess flour and fry 3 to 4 minutes, until it's golden brown on both sides.
Let them drain on a wire rack or parchment paper.
Serve with your favorite dipping sauce. I like to mix ketchup and sriracha, but tartar sauce or yum yum sauce would be good too.