by Cody Marshall / Wayfindersgalley.com
If you’ve still got backstraps in the freezer, this is one you’ll certainly want to try soon. I got this recipe from a good friend of mine. He’s a hunting machine with the genetics of a silverback and the linguals of a wild turkey! The ol’ dude can cook, too. So can his wife. Most of her desserts, I would eat for breakfast, lunch, and dinner.
They had us over for dinner one night, years ago, and his wife fed us this. It instantly became one of my favorite wild game meals! They didn’t have a name for it and “that smothered tenderloin thing mom used to make” was a mouthful in itself, so “Flannery Special” was born. It is a regular go-to meal that most anyone will enjoy.
SMOTHERED VENISON BACKSTRAP
1.5 lbs of venison cut into 2” cubes
1 large can cream of mushroom
Salt and pepper
Heat your choice of oil in a skillet (med-high) or deep fryer (365 degrees).
Create your battering station by placing flour on one plate, eggs in a bowl (beaten), and the breadcrumbs/flour mixed on another plate at a ratio of roughly 80/20. Season both plates to taste with the seasoned salt and pepper.
Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture.
Fry the battered venison until golden brown and the meat is about medium rare (130 degrees).
Place the medium rare venison into a baking dish and cover with cream of mushroom. Salt and pepper to taste.
Bake at 400 for 10-15 minutes.
* Best served with wild rice and green beans.
NUTRITION INFORMATION: YIELD: 5 SERVING SIZE: 1
Amount Per Serving: CALORIES: 366TOTAL FAT: 7gSATURATED FAT: 3gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 182mgSODIUM: 457mgCARBOHYDRATES: 25gFIBER: 1gSUGAR: 1gPROTEIN: 47g