Bourbon Buttermilk Fried Deer Tenderloin
A flavorful twist on classic venison fried backstrap
PREP TIME
COOK TIME
5-7
SERVES
17
INGREDIENTS
EASY
DIFFICULTY
INGREDIENTS
2 to 3 pounds venison backstrap, cut into 3/4-inch-thick medallions
Vegetable oil, shortening, or lard for frying
1 cup flour seasoned with a tablespoon each salt and pepper, and a teaspoon each garlic powder and paprika
2 tablespoons cornstarch
1 cup buttermilk
Marinade
1/3 cup Evan Williams bourbon
1/3 cup brown sugar
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup water
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon hot sauce
2 cloves garlic, minced
1 small shallot, finely diced
COOKING INSTRUCTIONS
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