Posted By: Kelly Edwards (VIEW COUNT: 4234) PRINT
1 Venison Backstrap (Tenderloin)
1 Cup Allegro Original Marinade
Self Rising Flour
Cut Venison backstrap into 1 inch cubes. Place meat and Allegro marinade in a ziplock bag and marinade in refrigerator for 24-48 hours. Drain off excess marinade and save bag. Add French's mustard to bag and coat meat an all sides. Add flour to bag. Seal bag and coat all sides with flour. Heat vegetable oil and drop pieces of meat into oil and fry to golden brown. Remove meat and place on paper towels to drain. Serve as appetizers or as part of a meal with steamed vegetables and rice.
A little messy to prepare...but well worth it!!