• Cooking Time: 6-7 minutes
• Servings: 4
• Preparation Time: 15 minutes
• 1 pound Venison or beef tenderloin, cut into 1/2 inch slices
• 2 cups crushed saltines
• 2 eggs
• 3/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons vegetable oil

1. 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.
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.

I found this in a Taste of Home cook book