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Simple Backstrap Steaks
Thanks to Steve Lawerence for sharing this recipe.
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~ deer backstrap, as much as you need for meal
~ 1 – 2 eggs, beaten
~ milk
~ black pepper
~ salt
~ olive oil
~ flour
~ cornmeal
~ salt and pepper
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Slice the backstrap across the grain into 3/4" – 1" thick pieces.
Tenderize the meat by making cross cuts halfway through the meat or with a meat hammer.
Mix the eggs with some milk. Season to taste with salt and pepper.
Place the meat in a large zip lock bag and pour on the egg/milk mixture.
Seal and refrigerate overnight.
Mix some flour and cornmeal together at a ratio of 9:1. Season to taste with salt and pepper.
Heat 1/8" of olive oil in a skillet over medium heat.
Remove the meat from the egg/milk and shake to remove excess.
Roll in the flour and add to oil.
Fry 4 – 7 minutes per side to medium rare doneness.
Let rest a minute or two before serving.
Serve and enjoy.
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