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Very tasty and crusty venison backstrap. DH opted to cut in 3/4-inch slices, given the cooking times in the recipe (he likes it medium-rare!). I patted each slice dry before basting it with French Dressing (The Best French Salad Dressing) on 3 sides; after all slices were moved to the new plate, I basted the 4th side. Venison came out perfectly. My order: pat a medallion dry and baste it with French Dressing, then baste top of all strips with French dressing. I dredged the strips 2-at-a-time in the flour to prevent crowding. With my egg-milk in a cereal bowl, I dipped a strip in it and tossed it into another freezer bag with the cracker mixture (I used Garlic Butter Ritz crackers -- 49 crackers, about 1 2/3 sleeves), only working with 2 strips at a time to press the mixture in. I laid these on a plate, placed a sheet of plastic wrap on top, and laid the rest on top, then sealing all with plastic wrap for its chilling time. Served with Rosti With Mushrooms. Made for Please Review My Recipe tag game.

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KateL February 17, 2014
Breaded Venison