READER REVIEWThis recipe was a favorite when we had deer meat while I was growing up. I loved it, and now my children do, too!
—GAYLEEN GROTE BATTLEVIEW, ND
START TO FINISH: 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
1. Flatten venison to 1/4-in. thickness. Place the saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat the venison with saltines, then dip in the 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°).
READER REVIEW
“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 substituted veggie oil for the canola oil. Wow! It turned out delicious.”
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