If you’re looking for more classic comfort food, check out my 2025 complete venison recipes guide. Or if you want to stick with what we call the “sweet meat” take a look at my backstrap and venison tenderloin recipes page.
This week I’m pretty beat down from hunting the Southern deer rut pretty hard. So I decided to come up with a comfort food recipe that would recharge my soul this Sunday and in hopes that it’ll give me some extra juice in my stride next week in the woods.
My favorite pairing is black pepper buttermilk biscuits, a savory port wine & currant jam, and cornmeal-crusted fried venison backstrap. If you can get your hands on some real quality cornmeal, it will make the venison shine. I use a local mill right here in the Lowcountry of South Carolina.
One of the keys to cooking meat that’s sliced rather thin or just meat in general is to let it come to room temperature before cooking. You’ll get a better sear on the meat faster which will reduce the risk of overcooking it. So after you dust the deer meat, let them sit out for 30 minutes to an hour.
I won’t go into great detail about the biscuits and will save that for another post all together. I think there’s an art to making proper biscuits and it needs some attention all on it on. So in this recipe just use whatever buttermilk biscuit that you like. It doesn’t have to be buttermilk biscuits, but I like that twang it gives and it pairs well with the jam.
More Venison Backstrap Recipes
- Bacon Wrapped Venison Backstrap
- Smoked Venison Backstrap
- Venison Backstrap with Mushroom Sauce
- Venison Medallions
Lastly, if you make this fried venison backstrap, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you’ve made.
Fried Venison Backstrap with Currant Jam
Ingredients
For the Tenderloins
- 12 ounces Venison backstrap, (cut into 1/2 inch medallions)
- Salt and Black Pepper
- 1/2 cup Corn Meal
- 1/4 cup Cooking oil, (for frying the venison)
For the Jam
- 2 cups Dried Currants
- 2 cups Water
- 1 cup Port Wine
- 2 Tablespoons Olive oil or butter
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Sugar
- 1 Garlic Clove, chopped
- 1/2 Sweet Onion, sliced thin
- 3 Sprigs of fresh Thyme
- 3 Tablespoons Powdered Pectin
- Pepper To Taste
Instructions
For the Jam
- Combine the water and the currants to a blender and blend until smooth.
- Place a pot over medium heat and add the oil.
- Add the sliced onion and stir often until it begins to caramelize a little. Around 12-15 minutes
- Add the garlic and thyme sprigs and cook for another 3 minutes.
- Add the port wine and reduce over by half.
- Add the currant water mixture, vinegar, sugar and pepper. Cook for 20-30 minutes at a very low simmer. Be sure to stir and ensure that it doesn’t stick to the pot and burn.
- Add the pectin, stir and cook for another 10 minutes.
- Let it cool until its just warm and put everything back into the blender and puree until smooth. You can strain through fine mesh for a smooth texture.
For the Backstrap
- Slice the backstrap into 1/2 inch medallions.
- Dust both sides with your favorite cornmeal and let sit out at room temperature for 30 minutes to an hour
- Heat a heavy skillet to medium high heat and add enough oil to coat the bottom to around 1/8th inch.
- Season the meat with salt and pepper.
- Fry the venison to your desired cooking doneness. Set aside on a plate. Season lightly with salt and pepper.
- Serve with the currant jam and warm biscuits.
