Paleo Fried Backstrap (Venison) w/Cajun Dipping Sauce

Here is a southern favorite that has been Paleofied!  Deer meat is a staple here in the south and backstrap is almost every ones favorite hunk of meat!  This recipe has allowed me to enjoy the venison favorite, while still keeping it Paleo (healthy for me)!

 

Paleo Fried Backstrap

 



 

Ingredients:

 

   Backstrap

• Backstrap (will vary in size, but should be around 2 to 3 lbs.)
• 4 eggs
• 2 cups arrowroot flour
• 1 Tbsp. sea salt
• 1 to 2 Tbsp. Cajun Seasoning (see recipe below)
• Coconut oil (Amount depends on if you are using skillet or deep fryer)  I used about 5 cups in a large skillet

   Cajun Dipping Sauce

• 1 cup Paleo mayo of choice
• 1 cup Paleo ketchup of choice
• 1 Tbsp. horseradish
• 1 Tbsp. hot sauce
• 1 Tbsp. Worcestershire sauce
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• Sea salt, pepper, and Cajun seasoning to taste

Directions:

 

One thing my family has always done is soak deer meat in milk to remove the "wild game" taste.  I did not do that for the backstrap.  I do soak my deer roast in coconut milk however and it works great.  I sliced my backstrap into thin slices (about 1/2 inch or so). 

 

I then used a meat tenderizer to pound the meat into thin rounds.  Note that I placed plastic wrap over the meat before tenderizing to prevent splatter (works like a dream and helps with clean up of the kitchen).

 



Whisk eggs in a large bowl.  Slowly whisk in small amounts of the arrowroot, sea salt, and Cajun Seasoning until batter resembles the texture of household glue.  Important to work the dry ingredients into the eggs a little at a time.  Add each deer slice and coat completely.

 



Add coconut oil to skillet or deep fryer and heat to high temperature.  Test the meat to see if the oil is hot enough but dropping one piece and making sure it sizzles.  This is where I would suggest you test the seasoning by cooking one piece first and tasting to ensure you are happy with the seasoning.  Remember you can always add seasoning, but can't take it out.  You may want to add the smaller amount of seasoning suggested first, and then add after you taste!  Once you are happy with seasoning, frying the rest of the meat until crisp on each side.

 



For Dipping Sauce:

Mix together all ingredients well and serve.  Sauce can be store in refrigerator and used for dipping your boiled crawfish as well.

Cajun Seasoning I used(from Emeril):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• (Yields about 2/3 c.)

I make this and store in a shaker in my spice cabinet.  I use this on everything.  I love Cajun seasoning but can't use store bought variety due to MSG and other not so great ingredients.  So glad I found this one to use regularly.

Serve with Cajun Dipping Sauce and enjoy!