Queso Smothered Tex Mex Backstrap

Everyone loves fried backstrap. It’s one of the most popular venison recipes out there and usually the first to be mentioned when the conversation of cooking deer meat comes up. But even a good thing can get tiresome if you do it the same way over and again with no variation.

This Tex Mex version of the classic fried backstrap is one that your entire family will enjoy. All images by Michael Pendley

This Tex Mex slant on traditional fried backstrap packs a spicy flavor kick. Even better, the tender and juicy fried backstrap steaks get smothered in warm queso cheese just before serving. The combination has turned into one of my family’s favorite venison recipes. We serve the backstrap over rice and with Mexican style street corn or sliced avocado.

The Tex Mex spice blend gives your fried backstrap a south of the border kick.

Start with the seasoning blend. Mix one and a half teaspoons each of salt and pepper with one teaspoon each of white pepper, garlic powder, cumin, chili powder, and onion powder. If you like a bit more heat, add in one half to one teaspoon of crushed red pepper flakes.

Mix the spices and seasonings into the four.

Once you have the spices blended, mix them into 2 cups of all purpose flour.

Slice the backstrap steaks into ½ to ¾ inch medallions.

Slice the backstrap into steaks.

Dredge the backstrap in the seasoned flour until it’s well coated on all sides.

Dredge the backstrap on all sides with the seasoned flour.

Heat a quarter inch of lard or vegetable oil in a skillet over medium high heat. Fry the backstrap for 1-3 minutes per side, depending on thickness, until crispy and browned on the surface and medium rare in the center.

Fry until crisp and golden on the outside and medium-rare in the center.

Arrange the fried backstrap over a bed of rice and drizzle on your favorite warm queso dip, store bought or homemade, whichever best fits your schedule.