Fried Venison Backstrap
yield: 8
total time: 110 minutes
Ingredients
- 2 pounds venison backstrap, cut into 1/4 inch thick slices
- 2 cups milk
- 2 tablespoons hot pepper sauce
- 2 eggs
- 1/2 cup milk
- 3 cups all-purpose flour
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 3 cups vegetable oil for frying
Nutrition
- Calories : 1090 calories
- Carbohydrate : 40 grams
- Cholesterol : 80 milligrams
- Fat : 89 grams
- Fiber : 1 grams
- Protein : 35 grams
- SaturatedFat : 8 grams
- Sodium : 1940 milligrams
- Sugar : 5 grams
- TransFat : 2.5 grams
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