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

Pan-Fried Venison Steak Recipe

Read Reviews
4.5 8 9
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


  • 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

Nutritional Facts

3 ounce-weight: 410 calories, 24g fat (3g saturated fat), 141mg cholesterol, 606mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 30g protein.


  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

Reviews for Pan-Fried Venison Steak

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ozarkmama User ID: 7055118 216709
Reviewed Jan. 2, 2015

"Really good!"

maxmirage User ID: 5462140 103351
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."

cheesecakemaven User ID: 5666615 107909
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."

blbonner User ID: 1422832 176118
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."

jillgingras User ID: 2114369 164689
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."

masteely User ID: 1568036 162285
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.


Heather R User ID: 2816921 210275
Reviewed Jan. 11, 2009

"My Husband and son hunt alot of deer and I was not very fond of eating all that deer meat.But this is a very good recipe!"

courtney23cy User ID: 3492249 159376
Reviewed Oct. 20, 2008

"I'd never had vennison until I met my husband who loves to hunt. He always cooks his deer meat the same way and I have never liked it. I tried this recipe hoping to make eating all the deer meat from this hunting season more bearable. I couldn't believe how good it was. I actually went back for seconds. This is a fantastic recipe. I will definitely make it over and over again. My husband loves it also."

Loading Image