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How to Fry the Perfect Backstrap


Now that you’ve harvested your trophy buck (or the fattest doe in the field), here is how to properly enjoy the best part of him, chicken-frying the backstrap to complete perfection.

It’s about time we offered up yet another way to fry up backstrap. Everybody’s method is different, but finding one you like is important. It’s makes us appreciate the harvest that much more.

Check out my fried backstrap recipe, and add a tweak to make it your own.


  • Flour, approximately two cups for one backstrap
  • 1 egg
  • Milk
  • Salt and pepper
  • Crisco (shortening)
  • Frying pan
  • Cake pan or similar vat for flour mixture
  • Bowl for milk/egg mixture
  • Serving tray lined with paper towels


The best backstrap begins at the processing stages. If you have your deer cut at the processing plant, make sure to ask your processor to leave the backstrap whole, as you want to be able to slice it to your liking.

After your straps are thawed, slice the steaks very thinly, preferably 1/4” and no more than 1/2”. You are going to basically flash fry these bad boys.

Do not start heating your grease until you are mostly done with the battering process as once it starts, it will start going pretty quickly and you don’t want to be standing there with flour and blood all over your hands when you need to flip a steak.

In a shallow dish, like an 8×8 cake pan, pour in flour, followed with a healthy amount of salt and pepper to taste. In a separate bowl, whisk one egg and fill bowl with milk, about 1 1/2 – 2 cups. Dredge your steaks in the flour mixture first, being sure to coat every inch and really push the flour onto the steak. Dip your steak into the egg mixture, then back to the flour mix, making sure to cake on the flour in order to make for that perfect crispy crust. Shake off any remaining flour that has not stuck and stack the steaks aside.

When you are mostly through with your battering, start heating your shortening on medium high. Use a significant amount of shortening (two or three hefty scoops) as you will not be able to add more to the hot grease during cooking for it has potential to be dangerous. You are going to want at least 1 to 1 1/2” of grease in your pan.

Once you have finished the battering process, wash up. (BONUS: before washing, take a couple of chunks of that flour build-up on your hands and toss it in the grease for a crispy treat for your guests before dinner).

Before you begin frying, check that your grease is hot enough by flicking a bit of flour in the pan. If the flour sizzles, you are ready.

With tongs or a steady hand, lay the pieces in the pan, taking care not to overload. By the time you have laid the last piece in, the first one should be ready to flip. The edges should be nicely browned after one to two minutes.


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When the steak is fried on both sides, lay it in your serving dish lined with paper towels standing up and leaning on one another. This will allow for the excess grease to drain off and keep your steaks from becoming soggy and instead become crispy little pieces of fried heaven.

Mash up some potatoes and cook some green beans and you have the perfect meal that says “I shot it, I cooked it, and I am sharing it with you.”

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How to Fry the Perfect Backstrap