There are few things tastier in this world than chicken fried backstrap done right.
First into the milk bath for a few hrs to purge some of the blood and lessen any strong flavors:
The next step is key for fork tender backstrap. Pound it very flat then hit it with the jaccard:
Finally a classic flour, eggs, flour dredge and fry. I add a little Tony Chacheres Seasoning to the meat before dredging then as soon as it comes out of the oil. Really amps up the flavor. When done drain most of the oil, add flour to create a rue, add milk and reduce. I add Tony Chacheres Seasoning to the gravy as well.
If you've never done backstrap this way you owe it to yourself to try at least once. It's silly good!
I cooked some chicken up the same way for the folks in the family that refuse to eat bambi. It was really good as well but all that tried both agreed the venison was tastier.
First into the milk bath for a few hrs to purge some of the blood and lessen any strong flavors:
The next step is key for fork tender backstrap. Pound it very flat then hit it with the jaccard:
Finally a classic flour, eggs, flour dredge and fry. I add a little Tony Chacheres Seasoning to the meat before dredging then as soon as it comes out of the oil. Really amps up the flavor. When done drain most of the oil, add flour to create a rue, add milk and reduce. I add Tony Chacheres Seasoning to the gravy as well.
If you've never done backstrap this way you owe it to yourself to try at least once. It's silly good!
I cooked some chicken up the same way for the folks in the family that refuse to eat bambi. It was really good as well but all that tried both agreed the venison was tastier.
Last edited:
