Photo: Eiliv Sonas Aceron
Fried Venison Backstrap
9 ingredients
1 hr 30 min + 20 min
8 servings
openrecipes
"Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust."
Estimated Nutrition (whole recipe, rough)
965
Calories
58g
Protein
31g
Fat
109g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Venison | 100g cooked | 158 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
- 2 cups milk
- 2 tablespoons hot pepper sauce
- 2 eggs
- 1/2 cup milk
- 3 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 3 cups vegetable oil for frying
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes