redkneck Posted August 22, 2009 Report Share Posted August 22, 2009 A guy I work with was telling me about this. He takes a chunk of backstrap (as big as a fryer will hold) and injects it and rubs it down and fries it whole. Sounds like it would be real tough, but he said it was great. You guys ever tried that? Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted August 22, 2009 Report Share Posted August 22, 2009 Nope, never tried that John. We do bread and fry backstraps country style though. Quote Link to comment Share on other sites More sharing options...
okiedog Posted August 22, 2009 Report Share Posted August 22, 2009 Have never tried it, and doubt I ever will. I like fried food as much as anyone in the south, but the backstrap is just too good to throw in the fryer;) Quote Link to comment Share on other sites More sharing options...
Guest bowhunter56 Posted August 22, 2009 Report Share Posted August 22, 2009 Same here, not gonna take a prime cut of meat and throw it into the hot oil... Quote Link to comment Share on other sites More sharing options...
BrotherBadger Posted August 25, 2009 Report Share Posted August 25, 2009 Have never tried it, and doubt I ever will. I like fried food as much as anyone in the south, but the backstrap is just too good to throw in the fryer;) Agreed. I like fried Venison, but i prefer to fry to lesser cuts. Backstrap is not one of em, least for me anyways. Quote Link to comment Share on other sites More sharing options...
redkneck Posted August 25, 2009 Author Report Share Posted August 25, 2009 Nope, never tried that John. We do bread and fry backstraps country style though. Yeah, I do that sometimes too in egg/milk then flour it and fry. I like a good fried piece of backstrap as much as the next guy, but this just sounded pretty good, although I really can't see it being tender enough to eat. Will give 'er a try this year. Quote Link to comment Share on other sites More sharing options...
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