Recipe – Simply Southern Venison

There are so many ways to prepare venison but one of the simplest ways is actually my favorite way to eat it. It only requires a few ingredients but the end result is spectacular; I don’t claim it to be the healthiest way to eat venison, but it is one of most tasty and has been the tried and true way of getting our friends to try wild game for the first time.

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What You Need:

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2 lbs of Venison Back strap

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2-3 eggs

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Milk

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Flour

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Oil (canola, peanut, vegetable – your choice)

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Favorite spices (salt, pepper, etc)

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First you need your favorite cut of venison. I prefer back strap for this recipe but you can use whatever you prefer. If the back strap is butterflied out go ahead and cut up into small chunks, about 2 x 3 inch pieces, thinly sliced about ½ inch thick.

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Next you will need to mix up 2-3 eggs with enough milk to cover the venison pieces in a bowl. Place the venison pieces in the milk & egg mixture, make sure they are completely covered and place in the fridge to marinate for about 30 minutes. Not only does this mixture help tenderize the meat but if there is any ‘game’ flavor in your venison, this will neutralize it.

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While the meat is marinating, get out another bowl and pour some flour in it; you can add your favorite spices to the flour mix now and/or add some after the frying process. You need just enough flour to coat the venison. Also get out your frying pan and add your oil. I prefer to use a cast-iron skillet for best results but any pan will work. The cast iron skillet seems to add an additional southern flavor that I just can’t describe and helps heat the oil evenly while keeping it hot throughout the frying process.

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After your meat has marinated, remove from the fridge and begin to coat your venison pieces in the flour. To get the best coating it is recommended that you double dip the meat. Coat in flour, dunk back in the milk and egg mixture and coat in flour again. This method will ensure that your coating stays on during the frying process and will create a consistent breading.

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While you are coating the venison, begin to heat your oil on the stove. The oil needs to be very hot to achieve the best results; the meat should immediately start frying as soon as you place it in the pan. This will also keep your breading from dissolving off of the meat.

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Once your pan and oil is hot, begin adding the coated pieces to the oil. Be careful of popping oil, use long tongs to turn the meat if necessary. Fry the venison approximately 8-10 minutes or until the breading is a beautiful golden brown. The thickness of your venison will determine longer or shorter cooking times.

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Remove the pieces from the skillet and place on a plate covered with a few paper towels to absorb the excess grease. This is another point in the process where you can season the meat on the plate and it will absorb the spices into the breading and meat while it is still hot. Let cool just enough to eat and enjoy.

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Additional items to include in this recipe are sides of white or brown gravy to pour over the top of the fried venison; this recipe is similar to a chicken fried steak process but with smaller pieces your cooking time is reduced.