Chicken-Fried Venison Backstrap With Milk Gravy


  • One of the best, and simplest, ways to cook a slice of venison backstrap is to bread it in seasoned flour and fry it for a minute or three per side.
  • Make the gravy from the pan drippings using the flour left over from dusting the venison. The secret to good pan gravy is in the ratios. I like equal parts flour and oil, about four tablespoons of each, with three cups of milk. The seasoned flour and leftover bits of crust from the venison should be enough seasoning, but an additional teaspoon or so of black pepper never hurts.
  • I like to fry my venison in a 50/50 mixture of lard and vegetable oil, but straight vegetable oil or vegetable shortening like Crisco will work.
  • For a crispy crust that isn’t greasy at all, make sure your oil is hot enough before adding the meat, 350 degrees is about right. Cast iron is the cooking utensil of choice with any fried meat. Dust the backstrap steaks well on both sides and let them rest for five to 10 minutes for the crust to set before adding them to the hot oil.
  • I slice my backstraps thick, about 3/4 of an inch, and only fry for a minute or so per side. If you want your venison more to a medium level, increase cooking time to two or three minutes per side.
  • Fry your backstrap in batches, don’t crowd the skillet. As each piece gets finished, remove it to a wire cooling rack over a sheet pan. Loosely cover the finished pieces in foil to keep them warm while the rest cooks.


  • 2 pounds venison backstrap, sliced
  • 2 cups seasoned flour (I am partial to Kentucky Colonel brand pre-seasoned flour, but a tablespoon of salt, a tablespoon of pepper and a teaspoon of Cajun seasoning added to two cups of all-purpose flour will work in a pinch)


  • Reserve four tablespoons of flour from dusting
  • Reserve four tablespoons of frying grease
  • 3 cups cold milk



  1. Dust each slice of backstrap in seasoned flour, set aside to rest and allow the crust to set. Heat a half-inch of oil in a cast iron skillet till the oil reaches 350 degrees. Place the backstrap, three to four slices at a time, in the hot oil. Fry for one to two minutes per side.
  2. After all of the steaks have fried, pour out extra oil, reserving four tablespoons in the skillet. Leave as many of the leftover crust bits in the pan as possible. Add four tablespoons of flour and stir into the oil for four to five minutes. Pour in the milk and stir constantly, incorporating the flour mixture completely into the milk. The gravy will thicken as it heats. Simmer until the gravy is thick enough to coat the back of a spoon, five to 10 minutes. Transfer gravy to a bowl and serve over the Chicken-Fried Backstrap.


Recipe courtesy of Michael Pendley/Realtree Outdoors/Timber 2 Table.


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One Response to “Chicken-Fried Venison Backstrap With Milk Gravy”

  1. grimrebel

    I’m sorry but Whitetail Backstrap is too good & tender to ever consider frying. There are plenty of other cuts that this is a great option. Fried is good, but I woudn’t dream of frying Backstrap. Marinate it, sky’s the limit, but not required. Then a large skillet, preheat Olive oil, or oil, fat, grease of your choice, enough to cover the bottom 1/8″ or so. Set in a simmer range, slow cook, flip as nessacerry, they’re done in 10 – 20 depending on thickness, enjoy!