Recipe of the Week: Deep Fried Buffalo Venison Backstrap, by Jason in Tennessee

This is one of my favorite recipes post-deer season. The Franks Buffalo hot sauce is just my favorite, but you can substitute your favorite hot sauce.

I am not good with measurements, and they’re all approximate. Sorry. So, you will need to adjust to taste.

Ingredients:

• 2-3 lbs of fresh, trimmed venison backstrap
• 2 eggs
• 2 cups buttermilk
• 3/4 cup of Franks Hot Buffalo sauce
• 4 cups all-purpose flour
• 4 Tbsp black pepper
• 3 Tbsp cayenne pepper
• 2 Tbsp paprika
• 2 Tbsp seasoning salt
• 4 cups plain bread crumbs

Directions:

1. Trim backstrap of all fat and silver skin; slice into 1” x 3” strips
2. Combine eggs, buttermilk, and Buffalo sauce; whip into coating.
3. Combine flour, peppers, paprika, and seasoning salt; mix well.
4. Dredge backstrap through egg mix, and coat in flour mixture
5. Put tenders into bowl and refrigerate for 2 hours
6. Redredge backstrap through egg mixture and coat with bread crumbs
7. Deep fry in vegetable oil for 4 minutes and drain onto paper towel-covered cookie sheet. Drizzle lightly with cayenne pepper right after removing.
8. Let sit for 5 minutes, and dip into ranch dressing

God Bless!

o o o

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