Venison Steaks

Name: Venison Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. baking soda; 1/2 gal. water; 20 to 30 pieces backstrap; 1 Tbsp. salt; 1 tsp. pepper; 1 tsp. Accent; 2 eggs; 1 c. milk; 1 tsp. sugar; pan of flour; Crisco oil to fry in

Eats Now Editorial Team · 113 kcal · Meat & Poultry

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Venison Steaks – a delicious recipe with baking soda, water, backstrap, salt, pepper, Accent. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

2 Tbsp. baking soda
1/2 gal. water
20 to 30 pieces backstrap
1 Tbsp. salt
1 tsp. pepper
1 tsp. Accent
2 eggs
1 c. milk
1 tsp. sugar
pan of flour
Crisco oil to fry in

1
["My Ma-Ma Fondren said the secret to good venison was to make sure all the ""grissle"" or the white part on the deer meat was cut off!", "(This is what gives it that ""gamey"" taste.)", "Soak the backstrap in the water and baking soda for 1 to 2 hours.", "Rinse with clean water."]

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. baking soda, 1/2 gal. water, 20 to 30 pieces backstrap, 1 Tbsp. salt, and more.

Yes, Venison Steaks falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
113 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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