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Categories:Viewed: 6 - Published at: 6 years ago
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
Method
- 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 135°; medium, 140°; medium-well, 145°).
