1 Side Venison Backstrap
1 Cup flour
1 Cup cornmeal
Seasoning Salt
Garlic Powder
Butter Flavored Crisco

Slice backstrap to 1/2" thick or thinner slices. Combine flour and cornmeal into large zip lock bag. Add meat and shake to coat. Chill in fridge for 10-15 minutes. Heat a little oil in skillet. Add deer meat and cook over medium heat until blood comes to the top. Season to taste with seasoning salt and garlic powder. Turn meat over and cook until blood comes to top Season to taste again.

Sliced up about 1/2" thick


Coated with flour, cornmeal and seasonings


Into the frying pan


Ready to turn over


Ready to consume with your favorite beverage


These are nothing fancy and probably not very healthy to cook this way but I love em

Those little steaks look mighty good to me! And, I dare say that pound for pound they are healthier than hamburgers from any fast food place. Also, you did a very nice job on the photos and captioning.

Very Nice Bdub!
You making me hungry bud!

Sometimes if using reg steak cuts... I lay them right back in that (drained) pan with the fried drippings from the straps, sizzle some onions (sometimes mushrooms)........ then make up some gravy from it all, and simmer a while. Then put it on a bed of rice/mashed taters/stuffing/etc..... mmm mmm! DANG i need to thaw out some meat again!!!

cooking some up as i type!!! Tasty lil boogers!!!

aw man now im hungry!

Had vension on our float trip on Friday and again last night. A little chipolte sauce on top and very good. Tonight, deer/sausage mix for spaghetti with deep fried sweet potato chips. Someone on here has to be having deer every night throughout the year or darned close.

I've been eating mostly barren ground caribou!!! I'll get back to the deer eventually. I cut a deer up last week after hanging it 18 days. It is super tender!!!