Fried Venison Backstrap with Adobo Gravy

Fried Venison Backstrap with Adobo Gravy


• 2 lbs cubed venison backstrap
• 1 quart Buttermilk
• 2 cups flour, plus more for gravy
• 3 Tbs Adobo Mojo
• Canola or vegetable oil, for frying
• Milk


  • Trim the fat from the backstrap and cut into bite-sized nuggets. Tenderize thoroughly and soak overnight in buttermilk. 
  • The next day, create your fry mixture by combining the flour and Adobo Mojo in a paper grocery bag. Remove the nuggets from the buttermilk and drop them into the bag. Shake, shake, shake the bag to thoroughly coat the venison. 
  • Next, heat your skillet. Warm about a half inch of oil in cast iron skillet on medium heat. Sprinkle a little flour in the oil to test the heat. When it sizzles and bubbles up, it is ready.
  • Place your nuggets one at a time in the hot oil. Pro tip: Place the nuggets in a spiral pattern so you can easily flip them in order when they are ready. You’ll know the are ready to flip when red juices start seeping out on the top of the nugget. 
  • Flip and fry for a couple more minutes and set onto a plate with a paper towel to drain.
  • Once you’ve fried all the nuggets, its time to make the gravy. 
  • Drain some of the grease from the cast iron, leaving a thin layer of grease on the bottom. Sprinkle a good amount of flour to lightly cover the surface, then sprinkle a bit more Adobo Mojo. Quickly grab your whisk and mix rapidly to create a roux. Once the roux is starting to look smooth without too many flour chunks, add some milk to thin it out. You may need to add more milk or flour, depending on your desired consistency. Taste and add more Adobo Mojo to your liking, continuing to stir constantly. 
  • Once the gravy is ready, serve over the fried venison nuggets or on the side and enjoy!
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