Pan-Fried Venison Steak

Taste of Home
Written by Taste of Home September 19, 2016

Ingredients

  • 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
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    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

    Recipe from Taste of Home

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