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| The most prized section of the deer is its venison backstrap... |
Prep: 5 Mins. |
Cook: 6 Mins. |
Stand: 5 Mins.
Posted by Max via Sandra
INGREDIENTS
1 side of boneless venison backstrap, cut evenly into 1” thick medallions
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
kosher salt, ground pepper, and garlic powder, to taste
Garnish:
--a handful of freshly chopped parsley
METHOD
Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.
Dry off the deer chops with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.
Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the medallions into skillet, not touching, and season each with kosher salt, ground pepper, and garlic powder, to taste. Sear for 3 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 3 more minutes. (Please do not overcook, or the deer chops will become tough and dry.) Remove medallions to a plate, and lightly tent with foil and let the deer chops stand for 5 minutes to allow juices to redistribute.
To serve, sprinkle with freshly chopped parsley, along with your favorite steak sauce (A-1 for me, although Max swears by ketchup ;-)
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Tip: We served this with Sandra's Quicker and Flavorful Baked Sweet Potatoes, and Sandra's Caesar Salad with Fresh Croutons
