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 vegetable oil
Flatten venison to 1/4 inch 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.
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.
Pairs Well With
I found this in a Taste of Home cook book