Want to learn how to impress your camp by making them chicken fried backstrap? Check out this recipe.
If you want to be a badass camp chef and need some guidance, look no further than Jody Peck, the ultimate bush cook. Her blog Rock ‘N Roll Bush Cook, is pretty sweet. According to her, the backstrap is the easiest part of wild game to prepare out in the bush.
- Backstrap steaks
- 3 eggs
- 1 package crushed soda crackers
The backstrap is the meat on each side of the spine. From sheep to moose, it is arguably the most tender part of the animal and clean to remove.
Slice the backstrap into thin steaks, 1-2 inches thick, removing the sinew. Pound the steaks until they are thin and tender.
Whisk about 3 eggs and add to a plate. On a separate plate, add crushed crackers (you can put the crackers in a bag and crush with a rolling pin; they should be fine crumbs) and mix with your choice of seasonings (salt, pepper, Montreal steak spice, seasoning salt, basil etc.).
Put your cast iron skillet over the fire with some oil to heat it up. Dip the steak into the eggs and then into the cracker/seasoning mixture. The egg will make the coating stick.
Pan fry until golden and use a meat thermometer if you are worried about doneness. Internal temperature is usually 130-140 degrees.
“Wipe pan with paper towel and re-season between each batch of steaks so the oil doesn’t start smoking with the pan drippings.”
Recipe from Rock n Roll Bush Cook.