Backstrap Spicy Buttermilk Venison Steaks

Friday, October 1, 2021
These spicy backstrap venison steaks are delicious (fried, air fried, or baked), and this deer meat will fool anyone who never had this will think it's beef instead.


This recipe makes the venison super tender, moist using a buttermilk flour coating taste amazing and of course, for our non-venison lovers, we have alternatives listed.


The blend of flavors can be adjusted more or less spiciness for those who love some heat.


The back strap part of venison is one of the best parts it's the ribeye in beef and loin in pork.


Leftovers are great in a sandwich, should you be lucky enough to have any.


We make several delicious recipes using venison meat for you to try like our venison sauerbraten, stew, venison fried rice, fried venison steaks, even a venison pot pie.


Scroll down to the recipe card and try this easy recipe.


fried backstrap venison steaks in a white oval dish





Cooking Methods

  1. Air Fry: cut the tenderloin into nuggets then dip them into the egg mixture, flour spray them with butter-flavored cooking spray. Heat the air fryer to 400 degrees oil spray the basket and air fry them for around 6 minutes turning once.
  2. Baked: Place the prepared meat on a parchment paper-lined baking dish, drizzle with melted butter or olive oil and bake at 400 degrees for around 25 minutes turning once.
  3. Grilled: for best results, I do not coat the tenderloin with the buttermilk egg and flour mixture. I dip the tenderloin into a heavily spicy seasoned melted butter and just grill them without the coating ( they also make great shish kabobs)


Note: internal temperature should read 135 for medium-rare


venison steaks raw backstrap



Cuts of Venison Meats To Learn About

  1. Chuck: A cut from the lower neck/shoulder area, typically used for roasts or stews
  2. Cutlets: Thin slices taken from the upper leg or rib area 
  3. Chops: A thick cut of meat from close to the spine, usually including a rib. 
  4. Flank: This is the lower belly area, used for steaks or ground meat 
  5. Loin:  The loin is part of the back area and where the muscles are not used as much and will be the most tender and the best cuts of meat.


fried venison steaks


Ingredients You Will Need


  • 6 - 1/2 inch thick backstrap Venison Steaks
  • flour
  • buttermilk
  • egg
  • fresh assorted herbs or Italian seasoning herbs
  • Worcestershire sauce
  • fresh garlic or granulated garlic powder
  • cayenne pepper adjusted to taste
  • smoked paprika
  • salt, pepper to taste
  • vegetable or canola oil for frying
  • Option: top with provolone cheese or extra sharp cheese and crispy bacon


the mixture to dip for frying venison steaks


Tips:

  • blot the meat with paper towels for excess blood
  • adjust the heat by adding more or less cayenne pepper
  • these steaks are great in a sandwich 
  • if there are any leftover slice them up and add on top of cooked pasta or rice with wing sauce
  • use fresh herbs when possible and fresh garlic
  • substitute pork tenderloin, boneless chicken breast or ribeye steak for our non venison lovers


the coating for venison steaks



Our Favorite Recipes:



Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned
Fried Venison
Venison with corn potatoes and carrot stew
Venison Fried Rice


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pin for later backstrap venison steaks


If You Love Venison



Try this cut of venison meat (called backstrap) steak recipe, it's really super delicious, easy and so tender.


If you haven't had a venison steak sandwich before, this fried steak will be your new favorite way to eat it!




Back Strap Spicy Buttermilk Venison Steaks

Backstrap Spicy Buttermilk Venison Steaks
Yield: 6
Author: Claudia Lamascolo
Prep time: 3 HourCook time: 6 MinTotal time: 3 H & 6 M
This tender and juicy backstrap Deer Steak is bursting with down-home country flavors and sure to be a favorite amongst hunters and venison lovers!

Ingredients

  • 1-pound deer steak (backstrap or tenderloin) 
  • 2 cups buttermilk (store-bought or make your own using whole milk and 2 tablespoons of vinegar) plus 2 tablespoons of Worcestershire sauce 
  • 2 cups flour
  • 1 teaspoon salt 
  • 1 teaspoon pepper 
  • 1 tablespoon granulated garlic powder
  • 1 teaspoon smoked paprika 
  • 1 tablespoon each fresh basil and flat-leaf parsley or dried
  • cayenne pepper to taste or hot sauce added to the buttermilk is also fine
  • Oil  For Frying:  3 tablespoon  olive oil,  canola, or vegetable oil plus 2 tablespoons butter

Instructions

  1. In a large covered container, place the steaks into buttermilk and Worcestershire sauce then store in the refrigerator overnight or for at least 3 hours.
  2. Get the seasoned flour ready by adding everything to a plastic bag or pie plate and mix all the dry ingredients together.
  3. When the soaking is completed, heat the oil and butter in a cast-iron skillet to medium heat or use one of the other cooking methods listed below.
  4. Shake each (that is in the buttermilk) into the plastic bag of seasoned flour.
  5. Fry the steaks in the heated oil/butter melted for around 3 minutes on each side or until browned and crispy.
  6. The steak's internal temperature should be 165 degrees.
  7. As they are completed cooking place on a paper towel to drain the oil and keep them warm until all the meat is cooked.

Notes:

Cooking Methods

  1. Air Fry: cut the tenderloin into nuggets then dip them into the egg mixture, flour spray them with butter-flavored cooking spray. Heat the air fryer to 400 degrees oil spray the basket and air fry them for around 6 minutes turning once.
  2. Baked: Place the prepared meat on a parchment paper-lined baking dish, drizzle with melted butter or olive oil and bake at 400 degrees for around 25 minutes turning once.
  3. Grilled: for best results, I do not coat the tenderloin with the buttermilk egg and flour mixture. I dip the tenderloin into a heavily spicy seasoned melted butter and just grill them without the coating ( they also make great shish kabobs)



Tips:

  • blot the meat with paper towels for excess blood
  • adjust the heat by adding more or less cayenne pepper
  • these steaks are great in a sandwich 
  • if there are any leftover slice them up and add on top of cooked pasta or rice with wing sauce
  • use fresh herbs when possible and fresh garlic
  • substitute pork tenderloin, boneless chicken breast or ribeye steak for our non-venison lovers


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fried meat recipes, venison recipes, tenderloin recipes, backstrap venison recipes, how to fry venison
Italian, American





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Check out these delicious recipe links below:




Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned





7 comments

  1. wow I wish I could have this for my dinner! I love venison, but don't see them here often, only during the holiday season. This looks seriously good.

    ReplyDelete
  2. My husband loves venison and this looks like an amazing way to cook it. I can't wait to try.

    ReplyDelete
  3. These were delicious. So tender and the flavor was great!

    ReplyDelete
  4. I love venison but normlly use it for a pasta sauce or in a stew. These venison steaks look really good. Love the idea of using them in sandwiches. Definitely on my to-try list!

    ReplyDelete
  5. Great recipe. As soon as I get my hands on some venison, I'll sure give it a try!

    ReplyDelete
  6. I love that the seasoning is so easy for this recipe. Thanks fro the step by step instructions, venison makes me nervous to make but it was easy following your recipe!

    ReplyDelete
  7. Looks delicious and almost makes me want to go out a shoot a deer, which are abundant here in the country.

    ReplyDelete

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