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

BTB 7Mm RUM Lead
BTB 7Mm RUM Lead

Behind the Bullet: 7mm Remington Ultra Magnum

Launching a 160-grain bullet in excess of 3200 fps, the 7mm RUM is among the fastest commercially loaded 7mm cartridges available.

USFWS Debuts 2025-2026 Federal and Junior Duck Stamps

The 2025-2026 Federal Migratory Bird Hunting and Conservation Stamp—commonly known as the Duck Stamp—became available for purchase on June 27, 2025.

Tested: Work Sharp Professional Precision Adjust Elite Knife Sharpener

Digital Associate Editor walks viewers through the features of the Work Sharp Professional Precision Adjust Elite Knife Sharpener, the perfect tool for a hunter looking to keep all his knives factory sharp season after season.

Recipe: Green Curried Black Bear

Green curry sauce is an excellent base for simmering bear meat, making it flavorful, tender, and safe to consume. Read on for another instant classic recipe from Brad Fenson.

Coyotes to Competitions: An AR-Build for Accuracy

ARs make great coyote guns. But what would the absolute best coyote rifle look like? Digital Associate Editor David Herman builds his take on the best AR for shooters who like to plug coyotes in the winter, and ring steel all summer long.

Pennsylvania Governor Signs Sunday Hunting Bill

Legislation that will fully repeal Pennsylvania’s Sunday hunting ban was signed into law on July 9.

Interests



Get the best of American Hunter delivered to your inbox.