Fried Venison Backstrap

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Step: 1

Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.

Step: 2

Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.

Step: 3

Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Per Serving: 438 calories; protein 35.1g; carbohydrates 40g; fat 14.2g; cholesterol 149.1mg; sodium 1944.4mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some fun foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just pleased it in the first place."

When it comes to eat on evening , much eat or eating too much of the bad item of food will make lead to trouble on sleeping. On the flip side, a meal that is less than satiating not make leave you wanting more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .