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Pan-Fried Venison Steak

 Pan-Fried Venison Steak
“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
4 ServingsPrep/Total Time: 25 min.

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

Directions

  • 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.
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.