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
Ingredients
- 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
Reviews
This recipe is super good me and my grandson made this and fried some squash with it. It is delicious!!! But with our coating we added some panko bread crumbs.
Really good!
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.
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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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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
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!