EASY. This recipe is so good and doesn't over season the wonderful taste of fresh venison.
1 pound venison tenderloin, cut into 1/2 inch slices
2 cups crushed saltines
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 Tablespoons canola oil
Flatten venison to 1/4-in. Thickness. Place saltines in shallow bowl, then whisk the eggs, milk, salt and pepper.Coat venison with mix and coat! Place in large skillet over medium heat, cook until desired doness. Yield: 4 servings.
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