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Rick's Backstrap Recipe
Submitted by Ricky Day
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~ 1 side deer backstrap
~ 1 cup flour
~ 1 cup cornmeal
~ seasoning salt
~ garlic powder
~ oil
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Slice the backstrap into 1/2" thick or thinner slices.
In a large zip lock bag, combine the flour and cornmeal.
Add the meat and shake to coat.
Chill in frig for 10 – 15 minutes.
Heat a little oil in a large skillet.
Add the deer and cook over medium heat until the blood comes to the top of each slice.
Season to taste with the seasoning salt and garlic powder.
Turn meat over and cook until the blood comes to the top. Season to taste again.
Cook until done.
Serve and enjoy.
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