Fried Backstrap with Spicy Remoulade Dipping Sauce
There's no denying that crispy slices of fried backstrap is one of the best venison recipes on the planet. On the advice of a friend and fellow wild game lover, we tried it with spicy remoulade dipping sauce.
Remoulade is a Louisiana staple — creamy and spicy. Traditionally served with fried seafood, it works just as well with any fried food, including backstrap. I've included our basic remoulade sauce below, but feel free to change it up to match your favorite flavors.
2 pounds backstrap, sliced
1 cup flour
2 tablespoons Cajun seasoning, divided
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
Oil for frying
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
Mix the sauce ingredients, cover, and refrigerate. Slice the backstrap. Season with 1 tablespoon Cajun seasoning. Mix remaining dredge ingredients. Heat ½ inch of oil in a cast iron skillet over medium-high heat.
Dust the backstrap slices on all surfaces in the dredge.
Once the oil reaches 350 degrees, fry the backstrap 3-4 minutes per side or until the crust is crisp and golden brown and the venison is medium-rare.
Serve the backstrap with the dipping sauce.