"I started making these many years ago and they are everyone’s favorite here in the Cianciarulo household. I was looking through cookbooks and found this recipe for pork chops, and thought, ‘what if I do something like this on the backstraps?’ I have made changes over the years, and I don’t usually measure anything when I cook, so I will do my best for measurements for the ingredients. We love to pair this with mashed potatoes and a peppercorn sauce." - Vicki Cianciarulo
Breaded Venison Backstraps Recipe
Recipe courtesy of Ralph and Vicky Cianciarulo
Archer's Choice
www.contentkingmedia.com
@ralphandvicki
Ingredients:
• Venison Backstraps
• 2 cups milk
• 4-5 Eggs
• 1 package Italian-style Panko bread crumbs
• 1.5 cups flour
• 3 tablespoons garlic powder
• 2 tablespoons black pepper
• Salt – to your taste
• Olive oil & butter to fry meat
• Optional – chopped onion to fry with the backstraps
Instructions:
Whisk the milk and eggs together in a large bowl.
Mix the bread crumbs, flour, garlic powder, salt, and black pepper together in a different large bowl or pan.
Slice the backstraps thin, into about ¼ inch thick slices, and place them into the milk and egg mixture until evenly coated.
Place the wet backstrap into the dry ingredients, making sure it is totally covered with the mixture.
Meanwhile, heat your frying pan and add a little olive oil, about 3 tablespoons of butter as well as the optional onion to the pan.
Once the mixture is hot, place a backstrap into the pan and fry.
Let it cook on one side until the juices start to come through to the top side of meat. Depending on how thick the slices are, this should not take long, maybe a couple of minutes. Then, turn over the back strap. The cooking process should not take more than 5 minutes.
Once the breading on the backstraps is light brown, remove them from pan.
Remember, do not over-cook venison! It will get chewy and possibly taste gamey.
Enjoy!
