Southern Fried Venison Backstrap with Homemade Gravy and Vegetables

This Southern fried venison backstrap is crispy, juicy, and paired with a rich homemade gravy and fresh garden vegetables, making it a comforting and complete meal.

Prep Time: 1 hour 30 minutes (includes marination)

Cook Time: 20 minutes

Ingredients

• 1 lb venison backstrap, sliced into 1-inch medallions
• 2 cups buttermilk
• 1 cup flour
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Vegetable oil for frying
• For the gravy:
• 2 tbsp drippings from fried venison
• 2 tbsp flour
• 1 cup milk
• Salt and pepper to taste
• For the vegetables:
• 1 cup green beans, trimmed (garden-grown)
• 1 cup carrots, sliced (garden-grown)
• 1 tbsp butter
• Salt and pepper to taste

Instructions

1. Marinate venison medallions in buttermilk for at least 1 hour.
2. In a shallow bowl, mix flour, garlic powder, smoked paprika, cayenne pepper, salt, and pepper.
3. Heat vegetable oil in a skillet over medium-high heat. Dredge venison in the flour mixture and fry for 2-3 minutes per side, or until golden brown. Drain on paper towels.
4. To make the gravy: In the same skillet, whisk flour into the drippings and cook for 1 minute. Slowly whisk in milk and simmer until thickened. Season with salt and pepper.
5. To prepare the vegetables: Steam green beans and carrots until tender, about 5 minutes. Toss with butter, salt, and pepper.
6. Serve fried venison with gravy drizzled on top and garden vegetables on the side.