Skip to main content Skip to main content

Chicken Fried Venison Recipe

Chicken Fried Venison Recipe
Print Recipe


No other piece of meat has caused more friction in deer camp than the holy backstrap.


That incredibly lean, tender length of pure protein makes hunters and camp cooks go wild. And there is definitely no shortage of opinion on the way you supposedly have to handle, prep, marinate or cook this great cut of meat.

I have personally had numerous people suffering keyboard courage tell me I was dead wrong on my approach to this cut. What they do not realize is that I harvest quite a large number of deer every year and I butcher, clean, eat or serve every single one of them.

How you prep the venison may be slightly different than what you would for beef, but they are both still red meat. Bison, buffalo, elk, moose — they can all work in almost every recipe you could create with beef. And in my opinion, venison will not only suffice, but make the dish that much better.

So lets get to it: chicken fried venison loins (backstrap). Everyone loves this classic recipe, and I will show you one small trick to make it even better than you remember. As always, read through the recipe twice before you start and make sure you have a friend or two close by so you can show off.




Step 5: Cook

Add the olive oil to a cast iron skillet and heat the oil on medium high for about 3 minutes. Then add the breaded venison loin steaks. Cook on each side for about 3 minutes per side, careful not to burn the steaks.

Realize that when you were kneading the steaks you were tenderizing the meat so you only want to cook the steaks to a medium doneness at most.

Step 1: Cut the Back Strap

Cut your Back strap into 1.5-inch thick steaks and set aside.

Step 3: Mix

Beat the 2 eggs and then add the 1/2 and 1/2 or buttermilk. Add the blackened redfish seasoning to the mix. Then add the steaks and soak about an hour. Make sure the steaks are covered with the wet mix.

Step 4: Continue Mixing

Then in a separate bowl, mix the parmesan cheese with the bread crumbs, cayenne pepper and paprika. Take one or 2 steaks out and let the wet mix drain off the steaks for just a few seconds and place in the bread crumbs.

Now here's the trick: cover the steaks with the bread crumbs and knead the steaks with your knuckles to break down the tissue which will make them more tender. Keep turning the steaks over and covering with bread crumbs and kneading, three to four times.

Tip: Whenever you are cutting venison, always save the scraps or small left over pieces, bag them up and freeze to grind up later for sausage.

Step 2: Cut the Skin

Make sure all the silver skin is cut off of your back strap before you cut into steaks. Makes it much easier to remove while still a whole cut of meat.

Ingridients

1 Back strap, sliced 1.5-inch thick

2 eggs

1.5 cups 1/2 & 1/2 or Buttermilk

2 Tbsp. blackened redfish seasoning 4 cups Italian breadcrumbs

1/2 cup parmesan cheese

1/2 tsp cayenne pepper

2 tsp paprika

1/4 cup olive oil

Chicken Fried Venison

I can't tell you exactly how many times a year we make this recipe....but it's a lot! We love to roast corn on the BBQ and add a few sauteed vegetables to our plate. Try this at your house and you will have a super healthy meal the whole family can enjoy.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

How to Build the Ultimate Arrow for Whitetail

How to Build the Ultimate Arrow for Whitetail

Jace Bauserman shows how to build the ultimate arrow for hunting whitetail.

Dr. Deer: Balancing Expectations for Small Properties

Dr. Deer: Balancing Expectations for Small Properties

James Kroll and Haynes Shelton talk about being realistic when it comes to managing a smaller deer property in this edition of "Dr. Deer."

Brewster

Brewster's 320-Plus Mega Giant: Buck of the Century?

North American Whitetail editor Gordon Whittington and Luke Brewster talk about the scoring process involved with his 320 5/8-inch pending world record non-typical buck from Illinois.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the North American Whitetail App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top North American Whitetail stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All North American Whitetail subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now