Pan-fried venison steak is a delectable dish that combines the rich, gamey flavor of venison with a crispy, golden crust. This recipe offers a simple yet satisfying way to prepare venison or beef tenderloin, resulting in tender and succulent steak with a delightful crunch. The combination of crushed saltines and a flavorful egg mixture creates a coating that enhances the natural flavors of the meat. With a few basic ingredients and easy-to-follow instructions, you can enjoy a restaurant-quality meal in the comfort of your own home.

The tradition of pan-frying meat has been practiced for centuries as a means of cooking and preserving various types of game. Venison, in particular, has a long history of being hunted and enjoyed for its lean and tender meat. Pan-frying was a popular cooking method because it allowed people to quickly sear the meat, sealing in the juices and enhancing its natural flavors.

Over time, pan-fried venison steak has evolved from a necessity to a culinary delight. With advancements in cooking techniques and the availability of various ingredients, home cooks and chefs alike have experimented with different coatings and seasonings to enhance the taste and texture of the venison. The combination of crushed saltines in this recipe adds a satisfying crunch while complementing the meat’s unique flavor profile.

PREP/TOTAL TIME: 25 MIN.

MAKES: 4 SERVINGS

INGREDIENTS

• 1 pound venison or beef tenderloin, cut into ½-inch slices
• 2 cups crushed saltines
• 2 eggs
• ¾ cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 5 tablespoons canola oil

INSTRUCTIONS

1. Using a meat mallet or the bottom of a heavy skillet, flatten the venison slices to a thickness of ¼ inch.
2. Place the crushed saltines in a shallow bowl.
3. In another shallow bowl, whisk together the eggs, milk, salt, and pepper.
4. Coat each venison slice with the crushed saltines, pressing lightly to ensure an even coating.
5. Dip the saltine-coated venison slices into the egg mixture, making sure they are fully coated.
6. Return the venison slices to the crushed saltines and coat them a second time, pressing gently to adhere the coating.
7. In a large skillet, heat the canola oil over medium heat.
8. Place the coated venison slices in the skillet, working in batches if necessary. Cook each side for 2-3 minutes or until the meat reaches your desired level of doneness.
   • For medium-rare: The internal temperature should read 145°F (63°C).
   • For medium: The internal temperature should read 160°F (71°C).
   • For well-done: The internal temperature should read 170°F (77°C).
9. Remove the pan-fried venison steak from the skillet and let it rest for a few minutes. Serve hot and enjoy!

By following these simple steps, you can create a delicious pan-fried venison steak that showcases the natural flavors of the meat while providing a satisfying crunch. Whether you’re an experienced chef or a beginner in the kitchen, this recipe is sure to impress your taste buds and make for a memorable dining experience.