![close up on a plate of golden-brown and crispy fried venison backstrap](https://cdn.statically.io/img/www.allrecipes.com/thmb/szY5g8Rvly9U6d4LM0m_a-dj9Gk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/131713-fried-venison-backstrap-3X4-0452-9c9cd6929bf74c0c944660bb3940c7a2.jpg)
Ingredients
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1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
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2 ½ cups milk, divided
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2 tablespoons hot pepper sauce
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3 cups vegetable oil for frying
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3 cups all-purpose flour
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2 tablespoons salt
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1 tablespoon ground black pepper
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2 eggs
Directions
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Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
Dotdash Meredith Food Studios
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Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
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Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.
Dotdash Meredith Food Studios
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Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.
Dotdash Meredith Food Studios
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Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
438 | Calories |
14g | Fat |
40g | Carbs |
35g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 438 | |
% Daily Value * | |
Total Fat 14g | 18% |
Saturated Fat 4g | 18% |
Cholesterol 149mg | 50% |
Sodium 1944mg | 85% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 2g | 5% |
Total Sugars 4g | |
Protein 35g | 70% |
Vitamin C 3mg | 3% |
Calcium 113mg | 9% |
Iron 7mg | 36% |
Potassium 558mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.