 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
âGrowing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!â âGayleen Grote, Battle View, North Dakota 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:
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.
|
|