- 1 pound venison or beef tenderloin, cut into 1/2-inch slices
- 2 cups crushed saltines
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 5 tablespoons canola oil
- 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.
- 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.
Reviews for Pan-Fried Venison Steak
"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."
"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."
"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."
"Excellent recipe! Will be making this again. My husband, kids and I liked this recipe. Thank you for the recipe!Jill G."