- Deer backstrap cut into double bite size pieces
- Orange juice
- Worcestershire sauce
- Italian dressing
- Two eggs
- Black pepper
- Cajun seasoning
- Oil for frying
Slice backstrap into 1/4” slices. Pound each piece with a meat tenderizer. Soak in orange juice for 2 hours. Drain orange juice and pour meat into a large bowl. Marinate with Worcestershire sauce and a touch of Italian dressing for half a day.
To fry: crack two eggs and mix into marinade. Batter the meat in a mixture of flour, black pepper and Cajun seasoning. Cover meat on all sides.
Heat oil to 325-350 degrees and cook to crispy golden brown. As soon as you remove from the grease lightly dust with Cavender’s Greek Seasoning.
Optional: You can heat red pepper jelly and Tabasco on the stove and use as a dipping sauce.
Recipe from my hubby Nick.