Fried Deer Tenderloin/Backstrap


1-2 lbs Deer meat (tenderloin and/or backstrap), sliced in to 1/4 inch slices
2 tbsp Salt for soaking
2 tbsp Salt for flour breading (+ additional to taste after fried)
2 Cups Water
3 Cups Flour
3 Cups Vegetable Oil
Cavenders Greek Seasoning, optional


In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour.

In a cast iron skillet, heat vegetable oil in skillet over medium heat to 325 degrees.

Remove deer meat from refrigerator, and discard salt water

Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. So it’s up to you!)

Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating

Coat deer meat in flour/salt mixture

Place the coated deer meat pieces in to the heated vegetable oil. (To test oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it’s ready. However, be careful not to get oil too hot, so it doesn’t splatter and burn you when adding the deer meat.)

Flip deer meat after a few minutes when the underside is goldenbrown. (Approx. 3 minutes)

Cook on alternate side until cooked through and there is no sign of undercooked meat. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.)

Inside of fully cooked meat will be gray/brown, with no sign of red.

Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.

Sprinkle with Cavenders Greek Seasoning after it is fried and serve with white gravy, mashed potatoes and biscuits.

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