Ingredients
1 pound venison or beef tenderloin, cut into 1/2-inch slices2 cups crushed saltines2 large eggs3/4 cup milk1 teaspoon salt1/2 teaspoon pepper5 tablespoons canola oil
Preparation
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°).
