What Is Venison Backstrap?
Venison backstrap is a long, tender muscle that runs along a deer’s spine. It’s very similar to beef tenderloin in texture — lean, buttery, and melt-in-your-mouth soft.
When sliced and fried, it becomes juicy, rich, and full of flavor. Especially when coated in seasoned flour or breadcrumbs and pan-fried until golden brown.
Why You’ll Love This Recipe
- ✅ Crispy outside, tender inside
- ✅ Uses simple ingredients
- ✅ Works with fresh or frozen venison
- ✅ Great for hunters or first-timers
- ✅ No fancy tools — just a skillet and stovetop
Ingredients You’ll Need
🦌 For the Meat:
- 1 lb venison backstrap, trimmed and cut into medallions
- ½ cup buttermilk or milk (for soaking)
🍞 For the Breading:
- 1 cup all-purpose flour
- ½ cup cornmeal (optional for crunch)
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
🔥 For Frying:
- 1–2 cups vegetable or peanut oil
- Optional: hot sauce, mustard, or Worcestershire (for marinade)
How to Fry Venison Backstrap (Step-by-Step)
Total Time: 30 minutes
Serves: 3–4
Step 1: Soak the Meat
Place venison slices in a bowl with buttermilk. You can also add a splash of hot sauce or mustard. Let it soak for 1–2 hours, or overnight. This helps tenderize and reduce any gamey taste.
Step 2: Prepare the Breading
In a shallow bowl, mix together flour, cornmeal, garlic powder, paprika, salt, and pepper.
Step 3: Heat the Oil
Pour about ½ inch of oil into a skillet. Heat it over medium-high until shimmering (around 350°F).
Step 4: Bread and Fry
Remove venison from the marinade. Pat dry. Dredge in the flour mixture. Fry in batches — 2 to 3 minutes per side — until golden brown. Avoid overcrowding the pan.
Step 5: Drain and Rest
Place the fried medallions on paper towels. Let them rest for 5 minutes before serving.
Marinade & Flavor Tips
| Add-In | Flavor Boost |
|---|---|
| Hot sauce in buttermilk | Adds tang and reduces gamey flavor |
| Mustard rub | Makes the crust crispy and flavorful |
| Worcestershire | Deepens umami |
| Onion & garlic powder | Classic savory touch |
| Panko crumbs | Boosts crunch even more |
Best Sides to Serve With It
- Mashed potatoes or garlic baby reds
- Coleslaw or apple slaw
- Cornbread or biscuits
- Mac and cheese
- Sautéed kale or green beans
- Fried okra or hushpuppies
Storage & Reheating
- Fridge: Keep leftovers in a sealed container for 2–3 days
- Freezer: Freeze fried venison up to 2 months
- Reheat: Use oven or air fryer to restore crispiness (avoid microwaving)
FAQs
Can I use tenderloin instead?
Yes! It cooks the same way — just don’t overcook it.
Can I deep-fry instead of pan-fry?
Definitely. Just maintain 350°F oil temperature.
Is buttermilk soak necessary?
It’s recommended. But milk or vinegar-water can work in a pinch.
Is venison healthy?
Yes — it’s high in protein and lower in fat than beef.
👉 For more Southern-style comfort, try our Flatlander Chili — it pairs perfectly with wild game dinners.
🏁 Final Thoughts
Fried Venison Backstrap is rustic comfort food done right. It’s crispy, juicy, and packed with flavor — whether you’re a lifelong hunter or just got lucky with fresh venison.
Serve it up hot and watch it disappear.Don’t expect leftovers!
