Easy Recipe: Venison Backstrap

Venison Backstrap is one of our family’s favorite meals.  The reasons?  It’s easy to prepare, delicious and tastes like a zillion calories (but isn’t).

Venison Backstrap

It's Hard to Wait Until the Venison is Fryed!

There’s only one downside to this fabulous meal: It takes advanced planning.  I’m not talking about setting out the meat the day before, but long planning.

The backstrap is the oh-so-tender meat on either side of the deer’s spine.  My husband removes this area (and packages it for the freezer) before sending the rest of the venison for processing.

The backstrap is a long slender piece of meat.  When we are ready to have this for a meal, Richard defrosts the meat.  Then he slices down into the meat (across the grain) to create lots of medallion-shaped pieces of raw meat.

The Recipe

backstrap cut into medallion-sized pieces

enough milk to cover

flour, salt and pepper

oil (I use olive oil)

Place the meat pieces in sufficient milk to cover.  Place in the refrigerator for a minimum of 8 hours to a maximum of 48 hours.

The milk is used to remove any ‘gamey’ flavor. More importantly, the milk breaks down the meat fibers so the meat is tender.

Remove the meat from the milk.  In a plastic bag, place the flour, salt and pepper. Then add the medallions, shake around and lightly dust each off before placing in a frying pan of hot oil.

When they finish frying, they look like tiny chicken-fried steaks.

Condiments and Other Info

Richard prefers to eat them with barbecue sauce, while I like ketchup.  Food  purists would be horrified with both of our choices!

We know of others who dip the meat twice in the milk and twice in the flour.  We don’t need the calories of the second layer of flour.

We know of others who make gravy with the remaining flour and pour it over the backstrap pieces.

Venison, because of its extremely small amount of fat, is an excellent protein source.  It is also one of the best meat you can eat because it hasn’t been subjected to growth hormones, pesticides, etc.

Next year, be sure to remove the backstrap sections so you can enjoy a memorable meal!


This blog is a companion to my website: GreatGhilliesAndGraphics.com

Published in: on March 9, 2010 at 10:09 pm  Comments (2)  


  1. In my experience, (70+ years), the backstrap is the least “gamey” and most tender part of the deer. No “wild” taste at all. Try just searing it in a skillet (cast iron is best) with some fresh mushrooms, butter, and even a bit of red wine and garlic. Can’t be beat!
    But I will try yours.

  2. Dear Winteridge,

    I agree completely!

    Best wishes,

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