How to Prepare Deer Meat

by Daniel Ray

Overview

Deer meat is a great choice for the table. Low in fat and calories compared with beef or pork, deer meat can't be beat for those who live a healthy lifestyle. What's more, deer live a truly organic life, far from antibiotics and commercial feed. Because of its low fat content, however, deer meat can be easily overcooked, which will render it tough and stringy. Avoid overcooking and you will be rewarded with tender, tasty and healthy meals.

Deer meat is great tasting and healthy.
How to Prepare Deer Meat

Step 1

Thaw a package of "backstrap," which is meat of the loin. Before the meat is totally thawed, cut the backstrap into small medallions about a half-inch thick. Trim any "fascia" or muscle coverings from the meat.
Step 2

After all the pieces are cut and trimmed, lay them out on a plate or cutting board. Lightly salt and pepper both sides. Dredge both sides of the meat in flour.
Step 3

Fill a frying pan with enough oil to almost cover the medallions. Turn the heat to "medium high." Allow the oil to fully heat.
Step 4

Put in enough medallions to fill up the pan. Let the meat cook for two to three minutes on one side. Flip the medallions over and cook them for another two minutes.
Step 5

Remove the medallions from the pan and place them on a plate lined with paper towels or napkins. Finish frying the rest of the venison. Serve with your favorite side dishes and enjoy.

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Cut of deer meat Knife Salt and pepper Flour Cooking oil Frying pan Cooking utensils
Cut of deer meat
Knife
Salt and pepper
Flour
Cooking oil
Frying pan
Cooking utensils
Keep your knives sharp.
Keep your knives sharp.
Use caution working around hot oil.
Use caution working around hot oil.