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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 798.93 Kcal (3345 kJ) | ||
| Calories from fat | 229.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.48g | 39% | |
|---|---|---|---|
| Cholesterol | 103.17mg | 34% | |
| Sodium | 1636.33mg | 68% | |
| Potassium | 242.01mg | 5% | |
| Total Carbs | 99.71g | 33% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 42.22g | 84% | |
| Iron | 13.3mg | 74% | |
| Calcium | 104mg | 10% | |
| Amount Per 100 g | |||
| Calories | 250.53 Kcal (1049 kJ) | ||
| Calories from fat | 71.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.99g | 39% | |
|---|---|---|---|
| Cholesterol | 32.35mg | 34% | |
| Sodium | 513.12mg | 68% | |
| Potassium | 75.89mg | 5% | |
| Total Carbs | 31.27g | 33% | |
| Sugars | 0.72g | 9% | |
| Dietary Fiber | 1.14g | 14% | |
| Protein | 13.24g | 84% | |
| Iron | 4.2mg | 74% | |
| Calcium | 32.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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