Go Back
–+ servings
Fried venison backstrap on a plate with biscuits.

Fried Venison Backstrap With Cornmeal Crust

Author: Larry White
Fried venison backstrap sliced into medallions, dredged in fine ground cornmeal, and fried in a skillet. A crisp crust, rosy medium-rare center, about twenty minutes from start to finish. No pounding or buttermilk soak required.
5 from 9 votes
Print Recipe Pin Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Main Course
Cuisine: American

Ingredients 

  • 12 ounces Venison backstrap, (cut into 1/2 inch medallions)
  • Salt and Black Pepper
  • ½ cup Corn Meal (fine ground)
  • ¼ cup Cooking oil, (for frying the venison)

For Serving

Instructions

  • Slice the backstrap into 1/2 inch medallions.
  • Season both sides with salt and pepper. Then dust with your favorite cornmeal. Let sit out at room temperature for 30 minutes to an hour.
  • To a deep-sided skillet, add enough oil to coat the bottom to a depth of around 1/2 inch. Heat the oil to 350 ℉ (around medium to medium-high heat.
  • Lightly season the meat again with salt and pepper.
  • Fry the venison to your desired doneness. Set aside on a plate. Season lightly with salt and pepper if desired.
  • Serve with warm biscuits, pepper jelly or your favorite topping.

NOTES

  • Let the venison come to room temperature. After dusting the medallions with cornmeal, let them sit out for about 30 minutes to 1 hour so they sear faster and are less likely to overcook.
  • Slice the backstrap evenly. Cut it into about 1/2-inch medallions so the pieces cook at the same rate in the skillet.
  • Use a heavy skillet. Heat the pan to medium-high and add enough oil to coat the bottom by about 1/2 inch.
  • Season with fine-grained salt and pepper. Fine-grained salt will stick to the meat and breading better. Coarse salt and pepper tend to fall off.
  • Cook to your preferred doneness. The recipe leaves the exact fry time open, so go by the medallions' thickness and pull them as soon as they reach your preferred doneness to keep the backstrap from drying out.

Nutrition

Calories: 328kcal | Carbohydrates: 14g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 49mg | Potassium: 402mg | Fiber: 2g | Sugar: 0.3g | Calcium: 6mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!