Description
Discover simple and delicious ground venison recipes perfect for any meal. Learn to create mouthwatering dishes with ease, ideal for both beginners and seasoned cooks.
Ingredients
- 2 pounds (907 g) venison tenderloin
- 25 cup (60 ml) vegetable oil
- 2 teaspoon (10 ml) s beef drippings
- 75 cup (180 ml) all-purpose flour
- 1 teaspoon (5 ml) salt
- 25 teaspoon (1 ml) freshly ground black pepper
- 1 egg, lightly beaten
- 2 tablespoon (30 ml) s milk
- 1 cup (240 ml) dry bread crumbs
- 5 cup (120 ml) crushed buttery round cracker crumbs
- 2 tablespoon (30 ml) s lemon juice
Instructions
- Slice the venison tenderloin into steaks that are 1/2 inch thick. Horizontally cut each steak in half, from the smaller side towards the larger side, ensuring they remain slightly connected. Make a few small cuts along the edges of each steak to stop them from curling while frying.
- Heat the vegetable oil and beef drippings in a large, heavy skillet over medium-high heat. In a large, shallow dish, mix together the flour, salt, and pepper. In a different shallow bowl, whisk the egg and milk together. In another shallow container, combine the bread crumbs and cracker crumbs.
- Coat each steak in the seasoned flour, then use a meat mallet to pound them to just under 1/4 inch thick. Submerge the steaks in the egg mixture and then thoroughly cover each steak with the crumb mixture on both sides. Place them on a clean plate. Once all steaks are coated, carefully lay them in a single layer in the hot oil.
- Cook the steaks for 2 to 3 minutes per side, or until they reach a golden brown color. Let them drain on paper towels. Lightly drizzle lemon juice over each steak.
Notes
- Ensure flour, salt, and pepper are mixed well for even seasoning on each steaknGently pound steaks with the flat side of a meat mallet for uniform thicknessnLet coated steaks rest before frying to enhance crumb adherence
