Fried Venison Backstrap

Ingredients

• 1 venison backstrap , 2 pound
• 2.5 cups milk , divided
• 2 tablespoons hot pepper sauce
• 3 cups vegetable oil for frying
• 3 cups all-purpose flour
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 eggs

Instructions

1. 1

   Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.

2. 2

   Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).

3. 3

   Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.

4. 4

   Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.

5. 5

   Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.