Fried Backstrap with Spicy Remoulade Dipping Sauce
Kick up your next batch of fried venison backstrap with this spicy New Orleans style dipping sauce
PREP TIME
COOK TIME
3-5
SERVES
EASY
DIFFICULTY
INGREDIENTS
2 pounds backstrap, sliced
Dredge
1 cup flour
2 tablespoons Cajun seasoning, divided
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
Oil for frying
Remoulade Sauce
1 cup Duke’s Mayo (yea, you can use another brand, but why would you?)
2 tablespoons Dijon mustard
1 tablespoon hot sauce
2 teaspoons whole-grain mustard
2 cloves minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon cayenne pepper
COOKING INSTRUCTIONS
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