47 Ratings
  • 5 star values: 34
  • 4 star values: 11
  • 2 star values: 1
  • 3 star values: 1

I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.

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  • Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.

  • Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.

  • Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

Nutrition Facts

669 calories; 26.7 g total fat; 242 mg cholesterol; 988 mg sodium. 42.9 g carbohydrates; 60.4 g protein; Full Nutrition


Reviews (35)

Read All Reviews

Most helpful positive review

Rating: 5 stars
12/09/2010
Not bad I had a back strap given to me last weekend so I looked for a recipe to cook it with and I chose this one. Did not have lemon juice but I had key lime juice and as soon as it came out of the frying pan I dribbleld the lime juice on every peice that was finished. I was very impressed I ended up eating the whole back strap myself. Will use this again no problem.
(36)

Most helpful critical review

Rating: 3 stars
02/26/2005
Very tough. I even undercooked the meat and used the tenderest of cuts. The flavor of the crust was good however. Maybe I'll try again with a different cut of venison. Thanks Clint!
(6)
47 Ratings
  • 5 star values: 34
  • 4 star values: 11
  • 2 star values: 1
  • 3 star values: 1
Rating: 5 stars
12/09/2010
Not bad I had a back strap given to me last weekend so I looked for a recipe to cook it with and I chose this one. Did not have lemon juice but I had key lime juice and as soon as it came out of the frying pan I dribbleld the lime juice on every peice that was finished. I was very impressed I ended up eating the whole back strap myself. Will use this again no problem.
(36)
Rating: 5 stars
02/09/2010
Great recipe! A big improvement from how I used to fry venison tenderloin. I did add some walnuts that I processed in my food processor to the bread crumb/cracker mixture. We love this!
(21)
Rating: 5 stars
12/29/2006
This was terrific! I first prepared the venison using the maranade in Gordo's Good Venison recipe found on this site. I then prepared it using this recipe with the exception of using 1/2 flour and 1/2 pancake mix. This was the best fried venison I have ever had.
(21)
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Rating: 5 stars
03/10/2009
Great taste! All I had was some ground venison so I made Venison Schnitzel Balls. I mixed in crumpled bacon into the ground venison made little meatballs. I then rolled in cracker crumbs then fried and they were eaten by the guys as fast as I could fry them. Great recipe.
(16)
Rating: 5 stars
12/01/2003
This was an excellent recipe for venison tenderloin. My Husband and children LOVED it. I would recommend this recipe to anyone who likes deer meat.
(9)
Rating: 5 stars
12/14/2009
This was great.
(7)
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Rating: 5 stars
10/21/2009
This was very good. I am fairly new to cooking venison and my husband mentioned making something like this. He was impressed with the outcome. I did marinate the tenderloin in milk as other reviewers mentioned. It was very good however next time I would like to add more spice (cheyenne pepper and/or red pepper flakes)to the flour mixture as a personal preference.
(6)
Rating: 3 stars
02/26/2005
Very tough. I even undercooked the meat and used the tenderest of cuts. The flavor of the crust was good however. Maybe I'll try again with a different cut of venison. Thanks Clint!
(6)
Rating: 5 stars
03/23/2009
Tastes amazing! Was so good we fought overe the last piece! I used rice bread/crackers to make this a gluten free recipe and still tasted great. If you use flavored crackers (like garlic or vegetable) it adds a little bit more salty zing to the falvor.
(5)