Fried Backstrap

Fried Backstrap

One of my favorite spoils of hunting season.
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  • Deer backstrap cut into double bite size pieces
  • Orange juice
  • Worcestershire sauce
  • Italian dressing
  • Two eggs
  • Flour
  • 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.


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