All Hail These Lip-Smackin’ Country Fried Venison Backstraps

Country fried steak, either venison or beef, is a favorite dish and gets a little love from some milk gravy, too. (Photo: FoodForHunters.blogspot.com)

Country fried steak, either venison or beef, is a favorite dish and gets a little love from some milk gravy, too. (Photo: FoodForHunters.blogspot.com)

Country Fried Steak is one of the little blessings of life, even if it’s probably not recommended by the American Medical Association or found on any kind of cardiac dietary charts.

By Alan Clemons, Managing Editor

The premise is simple: take a nice slice of beef or venison, usually about 1/2 to 1 inch thick, pound it gently with a mallet to flatten it and tenderize it or run it through a mechanical tenderizer, dredge in flour and then fry in a skillet until golden brown. Some folks like to use an egg wash before dipping in flour; I’ve had both, and either, to me, is fine.

After tenderizing, the meat doesn’t take long to cook. Prepared correctly, just a few minutes on each side, and it’s fork-cut tender goodness that can be enjoyed with a big dinner or lunch, or hot biscuits and gravy in the morning. (Or, at night, if you wish.)

The good folks at Food for Hunters have a superb Venison Chicken Fried Steak recipe. It’s shown in the photo above and definitely sounds great. Sounds 100 times better than the store-bought sushi I had standing in the kitchen last night. Hey, sometimes you just want simple and fast. Check out Food for Hunters for more great recipes.

Here’s another super recipe submitted by Deer & Deer Hunting reader Randy Oitker. Give it a try with your venison or beef, if you’re out of venison, and enjoy!

Country Fried Backstraps
Venison backstraps
2 sticks of butter or 1 cup oil
Batter
1 egg
1 cup milk
Flour

Country gravy
Venison drippings
2 Tbsp flour
2 or 3 cups of milk

Pound backstraps until flat with a mallet-type tenderizer. Cut into 2-inch strips. Stir milk and egg to form batter, adding flour as needed until it reaches pancake batter consistency. Dip backstraps into the batter, and then roll them in flour. When completely covered, place them side by side in a pre-heated skillet with butter or oil.

Turn over until both sides are brown, and then cover and let simmer for 20 minutes. Continue to turn over the backstraps every five minutes so they do not overcook. Remove and place in warm oven.

To make the gravy add flour to the leftover drippings in the skillet, and stir until the flour is completely absorbed by the drippings. Add milk to the mix, and continue stirring until the gravy bubbles. Use as a dipping sauce for your backstraps.
DON’T POUND ON THAT COUNTER!

CuttingBoard

CLICK THE PHOTO TO ORDER!

If you’re cutting up venison or veggies, you need a good hardwood cutting board like this great one in the ShopDeerHunting.com cooking section. It’s made of oak, is durable and is big enough to handle large cuts of meat or numerous veggies. It’ll last for years and is great for the kitchen or deer camp, or both! And with Father’s Day coming up soon, this would make a fantastic gift.

 

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