Beazell's Cook Book

Cajun Fried Backstrap

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Cajun Fried Back Strap  




1 deer back strap, about 3 to 4 lbs.

3/4 to 1 pounds all-purpose flour

3 eggs

2 - (8-ounce) cans evaporated milk (one for soaking & one for dredging)

Beazell's Cajun Seasoning, to taste

1/2 gallon cooking oil



Remove all fat and sinew from the back strap and slice it into steaks about 1/4" to 3/8" thick, cutting directly across the grain of the meat. Pound the steaks with a meat tenderizing hammer. Place the tenderized back strap into a large bowl, and completely cover with evaporated milk. Cover & put in refrigerator overnight.

Pour cooking oil into a large cast iron Dutch oven or other heavy bottomed pot. Use a thermometer to get oil to 375 degrees F. Lower fire to maintain temperature.

Drain the pet milk used for soaking from the meat and throw it away. Leave the steaks in the bowl wet with pet milk. If you want the meat to be very spicy, sprinkle Beazell's Cajun Seasoning heavily on the steaks. Break three eggs into a medium bowl and whip with the remaining can of Pet milk. Sprinkle the egg batter with Beazell's Cajun Seasoning and stir well. Place flour in a large brown paper sack or in a baking pan with sides. Sprinkle the flour with Beazell's Cajun Seasoning and mix with a fork. Place each steak in the egg batter, then dredge through the flour to evenly coat each side. Place the battered steaks on a plate. When the oil is heated, carefully place each steak in the oil. Fry until golden brown. You don't want to overcook your back strap.....medium is best for this meat. A little pink in the center is fine!


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