Ingredients
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1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
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2 ½ cups milk, divided
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2 tablespoons hot pepper sauce
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3 cups vegetable oil for frying
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3 cups all-purpose flour
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2 tablespoons salt
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1 tablespoon ground black pepper
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2 eggs
Directions
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Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
![an overhead shot of venison slices marinating in a bowl of milk and hot sauce]()
Dotdash Meredith Food Studios
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Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
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Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.
![an overhead shot of flour dredge and whisked eggs in two glass bowls]()
Dotdash Meredith Food Studios
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Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.
![an overhead shot of venison slices in dredge, egg mixture and laid out on baking pan]()
Dotdash Meredith Food Studios
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Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.
![an overhead shot of Fried Venison Backstrap on a baking sheet with paper towels]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 438 | Calories |
| 14g | Fat |
| 40g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 438 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 18% |
| Cholesterol 149mg | 50% |
| Sodium 1944mg | 85% |
| Total Carbohydrate 40g | 15% |
| Dietary Fiber 2g | 5% |
| Total Sugars 4g | |
| Protein 35g | 70% |
| Vitamin C 3mg | 3% |
| Calcium 113mg | 9% |
| Iron 7mg | 36% |
| Potassium 558mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
