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

Pan-Fried Venison Steak Recipe

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4.5 8
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
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 2, 2015

"Really good!"

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."

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