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Venison backstrap can be so good when marinated over a day or two. Lots of people use milk and/or italian dressing to marinate. We love using orange juice. Take your pick.
oil for frying
Marinate the backstrap for at least 24 hours but not more than 48 hours. Remove meat from the marinade. Slice very thinly. Dredge in egg wash, then seasoned flour. Fry until golden brown, about a minute or two per side, depending on thickness of meat. Sprinkle with cajun seasoning when it comes out of the grease and is draining on paper towels.