Pan-Fried Venison Steak Recipe
Pan-Fried Venison Steak Recipe photo by Taste of Home

Pan-Fried Venison Steak Recipe

Publisher Photo
“Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!” —Gayleen Grote, Battle View, North Dakota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 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 canola oil

Nutritional Facts

3 ounces cooked venison equals 410 calories, 24 g fat (3 g saturated fat), 141 mg cholesterol, 606 mg sodium, 17 g carbohydrate, 1 g fiber, 30 g protein.

Directions

  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°). Yield: 4 servings.
Originally published as Pan-Fried Venison Steak in Taste of Home October/November 2008, p47

Nutritional Facts

3 ounces cooked venison equals 410 calories, 24 g fat (3 g saturated fat), 141 mg cholesterol, 606 mg sodium, 17 g carbohydrate, 1 g fiber, 30 g protein.

Reviews for Pan-Fried Venison Steak

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 27, 2010

I think if i made this again then I would add some kind of seasoning to it. It reminded me of a fish fry on its own.

MY REVIEW
Reviewed Dec. 10, 2010

I made this using our venison tenderloin strips which I soaked in salt water all day. I was out of saltines so, I used Keebler Club Crackers which have a buttery flavor and I also subtituted veggie oil for the canola oil. WOW! It turned out delicious, I could eat this for nearly every meal.

MY REVIEW
Reviewed Oct. 6, 2010

growing up in the mid-west we had this very same thing only we called them tenderloins. i am going to make these using the tenderloin or thin boneless pork chops to bring back a little mid-west.

MY REVIEW
Reviewed Mar. 22, 2009

Excellent recipe! Will be making this again. My husband, kids and I liked this recipe. Thank you for the recipe!

Jill G.

MY REVIEW
Reviewed Feb. 19, 2009

My husband & I are both avid hunters and my daughter will be soon also. We also have something wild to eat. You can use deer, elk or antelope in place of any beef in a recipe. If you have a real wild tasting piece of steak you can soak it in buttermilk to help calm the flavor also.

masteely

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