Fried Venison Backstrap Recipe

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Fried Venison Backstrap
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  • 1 (2 lb) venison backstrap, cut into 1/4 inch thick slices
  • 2 cups milk
  • 2 eggs
  • 1/2 cup milk
  • 2 tbsp salt


  1. Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
  2. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
  3. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 491.76 Kcal (2059 kJ)
Calories from fat 134.13 Kcal
% Daily Value*
Total Fat 14.9g 23%
Cholesterol 42.45mg 14%
Sodium 2072.55mg 86%
Potassium 715.39mg 15%
Total Carbs 76.56g 26%
Sugars 3.87g 15%
Dietary Fiber 5.17g 21%
Protein 11.2g 22%
Vitamin C 7.1mg 12%
Iron 1.7mg 9%
Calcium 127.8mg 13%
Amount Per 100 g
Calories 211.92 Kcal (887 kJ)
Calories from fat 57.8 Kcal
% Daily Value*
Total Fat 6.42g 23%
Cholesterol 18.29mg 14%
Sodium 893.14mg 86%
Potassium 308.29mg 15%
Total Carbs 32.99g 26%
Sugars 1.67g 15%
Dietary Fiber 2.23g 21%
Protein 4.83g 22%
Vitamin C 3.1mg 12%
Iron 0.7mg 9%
Calcium 55.1mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.3
  • 13

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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