Lunch: Pan-Fried Venison Steak Recipe

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

Instructions

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 °).

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