- Cooking Time: 25
- Preparation Time:
- 2 cup bread crumbs
- 2 tsp parsley flakes
- salt and pepper to taste
- 2 lb venison backstrap
- 1 egg, beaten
- oil for frying
- 1 Mix the bread crumbs, parsley, and salt and pepper together.
- 2 Dip the backstrap pieces into the beaten egg.
- 3 The roll them in the bread crumb mixture.
- 4 Cover and fry for about 25 minutes or until the meat is done.