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Backstrap Venison Recipe

Ingredients

How to make it

  • In a iron skillet heat the Crisco Oil on medium heat, in a medium sized bowl combine egg ,3 cups of flour, milk, salt and pepper. In another bowl or plastic bag place the other 3 cups of flour. Its best to cut your Venison while its cold and is easier to cut and trim fat off. Cut cross grain about 1 and 1/2 inch thick into strips. Dip in batter and then in dry flour mixture and drop in skillet and cook about 10 minutes until tender.
  • Goes well with Tomato Gravy and Buttermilk Bisquits.

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  • lovebreezy 11 years ago
    Grew up eating Venison--nice recipe. I like to corn some of mine and it's time to get it started for St. Pat's day.
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JusJody Houston, TX

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