Fried Backstrap

My family has been making our backstraps this way for decades. I’m afraid to try it any other way!


– Venison backstraps, sliced into “coins” – enough to feed your herd

– 1/2 gallon buttermilk

– 3 c. all-purpose flour

– 2 t. salt

– 1 t. pepper

– 2 t. garlic powder

– 2 t. onion powder

– Vegetable oil for frying

– Water Optional: More salt, to taste, after frying


1. On hard surface, lay out backstrap slices. Pound with meat tenderizing hammer until about 1/4″ thick.

2. In large ziploc bag, put in tenderized backstraps and the buttermilk. Seal bag. Squeeze the bag to make sure all of the meat is covered with milk. Place in refrigerator for several hours or overnight, turning once or twice during marination.

3. When ready to cook: Begin by heating oil in large skillet or deep fryer to 350-375, adjust if needed. If using skillet: fill about half full. Oil is hot enough when end of a wooden spoon placed in oil begins to bubble up.

4. In bowl or shallow dish, mix the flour, salt, pepper, garlic & onion powders. In another bowl or dish, fill with 3-4 c. of water.

5. Begin breading process by removing backstraps from buttermilk, coating well in flour mixture, gently placing in water, then coating well in flour mixture again.

*Only bread enough at once that can fit in skillet/deep fryer.

6. Place breaded straps in oil. Fry about 4 minutes, or until golden brown, flipping once to make sure both sides are evenly browned.

7. Place on paper towels to drain. Taste to see if more salt is needed. Keep covered with aluminum foil to maintain heat.

8. Hide dish from husband and family so enough is left to eat at supper.

*Note* -Lowry’s seasoning can be used in place of other seasonings. -Frying goes fast. It’s helpful to keep a “clean” hand and “dirty” hand.

Hunt us down