Georgia Pellegrini's Mouthwatering Venison Recipe

by
posted on December 20, 2010
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **
ot_mind_ah2015_fs.jpg (7)

Georgia Pellegrini is a different kind of hunter. She's a tasteful, stylish food artisan with a bit of gritty, shotgun-toting gal mixed in. It's a combo that's hard to ignore.

Her wildly successful book Food Heroes, which was released this past September, has led to a new exploration of her culinary soul. That exploration steered her into a gun store to buy a shotgun. Not long after that she started hunting and taking an active role in bridging the gap between the "foodies" who go to the farmer's markets and hunters who fill freezers full of game meat for their families.

Pellegrini has been praised by critics and fans alike for her writing, blogging and commentary on cooking's connection with Mother Nature. She'll cover that subject and more in her forthcoming book, Girl Hunter.

There's no doubt, this hunting chick is cut from a different cloth. I tracked her down to find out how a classy connoisseur became a passionate outdoorswoman. Oh, and I figured I might as well get a few good recipes for venison while I'm at it.

Here's Georgia's latest:

“Fried Venison Backstrap” also known as “Campfire Fried Deer”
(This is a set of guidelines. Amounts will vary depending on the amount of venison you have.)

Aged venison backstrap, cut into thin slices on a bias and pounded in plastic
Bread crumbs
Flour
Salt and pepper
Vegetable oil

1. Sprinkle the cutlets with salt and pepper. In a bowl, combine all of the dry ingredients, adding more salt and pepper.

2. Pour vegetable oil into a skillet, about 1 inch high and heat over an open fire.

3. Brush the cutlets with a bit of oil on both sides and dip them into the dry mixture until covered. Set aside on a plate.

4. Test the temperature of the oil by adding a cutlet and seeing if the oil begins to bubble assertively. If it doesn’t, remove the cutlet and let the oil become hotter. If it does, continue adding more cutlets. Turn them over halfway through cooking. Cook until golden brown on both sides.

5. Remove to a plate covered in paper towel and sprinkle with a bit more salt to keep them crispy. Serve immediately with lingonberry sauce or a favorite chutney.

Latest

Trail Cam Lede
Trail Cam Lede

How To Use Trail Cameras to Find More Bucks and Bulls

Get some tips from Scott Haugen on how to optimize your trail cam grid this season.

New for 2025: Davidson's Exclusive Bergara B-14 FSP Hunter Stainless

Davidson’s has collaborated with Bergara to produce the first complete Bergara rifle with a stainless-steel barreled action available in the USA.

New for 2025: Leica USA Rangemaster CRF Max

Leica Sport Optics USA has unveiled the Leica Rangemaster CRF Max. Designed for hunters and long-range shooters who demand precision and reliability, the CRF Max combines Leica’s optical performance with cutting-edge digital integration and a new heads-up display.

Boone and Crockett Club Poaching Data Published

Did you know that the majority of wildlife violations never result in citations? Sure, with so much ground to cover, it may be easy to guess that most violations committed deep in the backcountry will never see the light of day, but the scale is still quite surprising. 

First Look: Horizon Firearms Exclusive

Custom & Collectable Firearms proudly unveils the Horizon Firearms Exclusive, a 1-of-50 limited series built for hunters and anyone who values accuracy, value and dependability.

Boone & Crockett and Pope & Young Now Accepting Javelina Entries

The Boone and Crockett Club (B&C) and Pope and Young Club (P&Y) announced in August that they have completed scoring procedures and are now accepting entries for javelina (collared peccary, Pecari tajacu) in their record books.

Interests



Get the best of American Hunter delivered to your inbox.