- 1 pound venison or beef tenderloin, cut into 1/2-inch slices
- 2 cups crushed saltines
- 2 eggs
- 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 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°)
3 ounces cooked venison equals 410 calories, 24 g fat (3 g saturated fat), 141 mg cholesterol, 606 mg sodium, 17 g carbohydrate, 1 g fiber, 30 g protein.