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.


  • 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


  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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