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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
  • 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


  • 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 135°; medium, 140°; medium-well, 145°).

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  • Bernice
    Jul 6, 2019

    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.

  • ozarkmama
    Jan 2, 2015

    Really good!

  • maxmirage
    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
    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
    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.

  • larags
    Jan 23, 2010

    No comment left

  • jillgingras
    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.

  • karjejo
    Mar 2, 2009

    No comment left

  • masteely
    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.masteely

  • Heather R
    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!