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Started By
Message
Fried backstrap?
Posted on 1/13/12 at 3:23 pm
Posted on 1/13/12 at 3:23 pm
I was given some backstrap from a friend who was apparently shitfaced when he cleaned the deer. I would usually salt/pepper and sear it on the grill, but it is pretty torn up.
I trimmed it up, removed the silver skin, cut it up and pounded it out to fry. I would normally just dust in seasoned flour and fry in my black iron skillet.
Have any of you guys tried a fish-fry product and deep fried? Just looking for something different.
I trimmed it up, removed the silver skin, cut it up and pounded it out to fry. I would normally just dust in seasoned flour and fry in my black iron skillet.
Have any of you guys tried a fish-fry product and deep fried? Just looking for something different.
6
Posted on 1/13/12 at 3:29 pm to pooponsaban
Fry it and smother it with country gravy. That always seems to work out for me.
Posted on 1/13/12 at 3:50 pm to pooponsaban
My wife dredges it through seasoned flour, then dips it in a bow of cold water, then flours it again - gives it a little extra "crust". I like it that way. Be sure to make some buttermilk cathead biscuits to go with it!!! 
Posted on 1/13/12 at 4:19 pm to pooponsaban
quote:
I would normally just dust in seasoned flour and fry in my black iron skillet.
This + cathead biscuit + scrambled egg + dab of grape jelly. You WILL slap yo' mama.
Posted on 1/13/12 at 4:21 pm to pooponsaban
I put mine through an egg wash solution then into seasoned flour and into the grease.. U already did the most important thing (pounding it out to make it tender)
Enjoy. Jealous
Enjoy. Jealous
Posted on 1/13/12 at 6:16 pm to The Sportsman
buttermilk & egg, drop in ziplock of italian bread crumbs, fry.
Posted on 1/13/12 at 6:29 pm to pooponsaban
If you must fry it, make an egg/ butter wash and deep fry.
However, searing it whole on a hot fire and thin slicing it is the only way to eat backstrap, IMO.
I keep 2 deer a year just for tenderized steaks to fry and bacon wrap for the grill. I grill all of my straps.
However, searing it whole on a hot fire and thin slicing it is the only way to eat backstrap, IMO.
I keep 2 deer a year just for tenderized steaks to fry and bacon wrap for the grill. I grill all of my straps.
Posted on 1/14/12 at 9:29 am to 4LSU2
Like I said, I normally would just sear it on the grill, but it was all beat to shite and cutting it up was the only real option. Salt and peppered backstrap on a hot grill is one of my absolute favorite things.
That said, I tried a few different methods and the one this one gave me the best results. Dust the pieces in 1/2 chicken fry and 1/2 AP flour, run through egg wash, back in flour mixture and into fryer.
I wish I had two more for the game today!
That said, I tried a few different methods and the one this one gave me the best results. Dust the pieces in 1/2 chicken fry and 1/2 AP flour, run through egg wash, back in flour mixture and into fryer.
I wish I had two more for the game today!
Posted on 1/14/12 at 10:45 am to pooponsaban
I have used fish fry and flour 1/2&1/2. only because I didn't have enough flour 
It was good. Not much different than strait flour.
It was good. Not much different than strait flour.
Posted on 1/14/12 at 1:15 pm to pooponsaban
Cut it into medallions then season with salt, red pepper, and a few glugs of dales marinade. Let sit for 15 mins or so and then toss in egg whites and pass through bread crumbs and deep fry.
Posted on 1/14/12 at 3:58 pm to masterofmydomain
Marinate it for a couple hrs in bluebell ice cream, homemade vanilla, then dredge in seasoned flour then fry....your welcome!!! 
Posted on 1/14/12 at 7:58 pm to Tbooux
<-----this is making him hungry as hell
@Tbooux -- WOW on that chick in your pic
@Tbooux -- WOW on that chick in your pic
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