Pan-Fried Venison Steak Recipe

By dette

“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 eggs
• 3/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 5 tablespoons canola oil

Preparation

Step 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.
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