Pan-Fried Venison Steak
1 pound venison or beef tenderloin, cut into 1/2-inch slices
2 cups crushed saltines
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons canola oil
1. Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines.
2. In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Pairs Well With
When we had deer meat,this recipe was a childhood mealtime favorite. I loved it then, and now my children do, too!