Fried deer back straps with mushroom and onion gravy with mashed potatoes and oven roasted broccoli

That’s a Southern comfort food feast right there — rich, hearty, and packed with flavor. Here’s a complete step-by-step guide for making fried venison backstrap with mushroom & onion gravy, creamy mashed potatoes, and oven-roasted broccoli.

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🥩🍄 Fried Deer Backstrap with Mushroom & Onion Gravy

🛒 Ingredients:

For the Venison:

• 1–2 lbs venison backstrap, sliced into ½-inch medallions

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• 1 cup all-purpose flour

• ½ cup cornmeal (optional, for crunch)

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp black pepper

• Salt to taste

• Oil for frying (vegetable, peanut, or canola)

For the Mushroom & Onion Gravy:

• 1 small onion, thinly sliced

• 1 cup mushrooms, sliced (cremini or white button)

• 2 tbsp butter

• 2 tbsp flour

• 1½ cups beef broth

• Salt & pepper to taste

• Optional: splash of cream or Worcestershire sauce for richness

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🥔 Creamy Mashed Potatoes

Ingredients:

• 2½ lbs russet or Yukon gold potatoes, peeled and cubed

• ½ cup milk (warmed)

• ¼ cup heavy cream (optional, for extra creaminess)

• 4 tbsp butter

• Salt & pepper to taste

• Optional: garlic or sour cream for extra flavor

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🥦 Oven-Roasted Broccoli

Ingredients:

• 1 large head of broccoli, cut into florets

• 2 tbsp olive oil

• Salt, pepper, garlic powder

• Optional: squeeze of lemon juice or grated Parmesan

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👩‍🍳 Step-by-Step Instructions:

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🔪 1. Prep the Backstrap

1. Tenderize (optional): Lightly pound the medallions to even thickness if needed.

2. Soak the venison in buttermilk for 1 hour (helps tenderize and remove gamey flavor).

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🍳 2. Fry the Backstrap

1. Mix flour, cornmeal (if using), garlic powder, paprika, salt, and pepper in a bowl.

2. Heat ½ inch of oil in a skillet to 350°F (175°C).

3. Remove venison from buttermilk, dredge in flour mixture, pressing to coat.

4. Fry in batches for 2–3 minutes per side, until golden brown.

5. Drain on paper towels and keep warm.

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🍄 3. Make the Mushroom & Onion Gravy

1. In a skillet, melt butter over medium heat.

2. Add onions and cook until softened (3–5 minutes).

3. Add mushrooms and cook until browned.

4. Sprinkle in flour and stir to coat everything.

5. Slowly whisk in beef broth until smooth. Simmer until thickened (5–7 minutes).

6. Season with salt, pepper, and a dash of Worcestershire or cream if desired.

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🥔 4. Make the Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (about 15–20 minutes).

2. Drain and mash with butter, warm milk, and cream.

3. Season with salt and pepper. Add more milk/cream as needed for texture.

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🥦 5. Roast the Broccoli

1. Preheat oven to 425°F (220°C).

2. Toss broccoli florets with olive oil, salt, pepper, and garlic powder.

3. Spread on a baking sheet and roast for 20–25 minutes, until crispy on the edges.

4. Optional: squeeze lemon juice or sprinkle Parmesan before serving.

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🥘 To Serve:

• Plate mashed potatoes with fried backstrap medallions on the side or top.

• Spoon over mushroom & onion gravy generously.

• Serve with a side of crispy roasted broccoli.

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🔥 Bonus Tips:

• Don’t overcook the venison — it’s lean and best around medium-rare to medium.

• You can turn leftover gravy and venison into open-faced sandwiches or biscuits the next day.

• For a deeper gravy flavor, deglaze the pan with a splash of red wine or bourbon before adding broth.