Hunting in Texas is a pretty big deal, especially around my house. My family's favorite way to enjoy venison is Chicken Fry.
CHICKEN FRIED BACKSTRAP
Celebrating an opening day of deer season includes a meal of Chicken Fried Backstrap. For this recipe, it doesn't call for a lot of ingredients, and you probably already have them in your kitchen.
This Saturday is opening day for deer season here in Texas, and to celebrate, I am posting a recipe for Chicken Fried Venison and Creamy Gravy!
Every year, my family looks forward to this day and prays that the weather will be cold.
Here, lately, we have been experiencing some cold mornings and pleasant days.
The deer lease that my family hunts on is not too far from our house, so as soon as they get a deer, it is in the refrigerator within a few hours to chill.
My husband has always processed his own deer, and there is no question if we are eating his deer.
I captured a few photos of my daughter frying some deer backstrap a few months back.
She starts off with flour and a mixture of seasonings, and an egg and milk mixture.
In the last few years, she has added curry powder to the flour mixture, which adds an incredible flavor.
You might want to try it next time you chicken fry some steak.
We do a double dipping when we batter the steak.
Be sure you double-dip
all your meat at one time before you start frying it.
That will help
you from being distracted when frying, and you will be less likely to burn
it.
She batters all her steak, lays it on a tray, and then starts
to fry, being sure not to put too many in the skillet at once so as not to crowd
them while they fry.
This ensures that they fry evenly.
WHAT YOU NEED TO MAKE CHICKEN FRIED BACKSTAP
Whole milk or half and half
Eggs, slightly beaten
Flour
Salt
Black pepper
Garlic powder
Coriander powder
Curry powder (optional)
Canola oil
Whole milk for gravy
HOW TO MAKE CHICKEN FRIED BACKSTRAP
In a medium shallow dish, combine milk and eggs and mix until eggs are blended well in the milk; set aside.
In a medium shallow dish, combine flour, salt, black pepper, garlic powder, coriander powder, and curry powder (optional); set aside.
Dip the prepared steak in the flour mixture, coating it well. Dip in egg mixture, covering all the steak. Dip it back in the flour mixture, coating it well. Lay on a tray and continue until all the steak has been dipped.
In a large iron skillet, pour oil halfway up the skillet and heat until when sprinkled a pinch of flour it sizzles.
Start frying steak. Add a few at a time and fry until the edges get golden brown. Turn immediately and fry until golden brown. It only takes 3-4 minutes on each side. Continue frying until all have been fried.
Turn off the burner and pour all the excess oil off EXCEPT 1/4 cup (including all the crumbs). Turn the burner on medium-high heat and add 1/4 cup flour and brown, stirring constantly.
Add milk and stir vigorously with a wire whisk. Turn the burner down to medium-low and keep stirring.
Season with the same seasoning that you fried the steak in. Cook for 5-10 minutes to get the right creamy consistency.
Add more milk if it thickens too much and stir until creamy. Turn off the burner. Serve over chicken fried venison steak and potatoes.
