Recipe by ~Nimz~
This recipe comes from my DH's mother from many, many years ago. This is the only way he had venison growing up. We use it today, as do our children for all venison and we just love it. The French dressing adds only a hint of flavor. I am slow in the kitchen (because I can be) so it may not take this long to prepare for you. Hope your enjoy.
Top Review by KateL
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 (Recipe #241296) 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 Recipe #455256. Made for Please Review My Recipe tag game.
- 680.38 g venison, trimmed of all fat and pounded to about 1/4 inch thick
- 78.07-118.29 ml French dressing
- 236.59 ml flour
- 4.92 ml garlic powder
- 1.23 ml cayenne pepper (or more to taste, I used 1/2 tsp. )
- 4.92 ml seasoning salt
- 1.23 ml fresh ground pepper
- 1 egg
- 59.14 ml milk (I use 2% as that is what I have most of the time)
- 473.18 ml finely crushed saltine crackers (you can also used bread crumbs although I've never made it with them)
- 118.29-177.44 ml oil, for frying
Directions See How It's Made
- Trim the fat from the venison and cut into serving sizes, pound to 1/4 inch thickness and place on a large cookie sheet.
- Brush each piece of venison with French dressing, turning to coat both sides.
- In a 1 gallon zip-lock bag add the flour, 1 teaspoons garlic powder, 1/4. teaspoons cayenne pepper, 1 teaspoons Seasoned Salt and 1/4 teaspoons fresh ground pepper and mix well and set aside.
- In a shallow pie pan beat the egg and milk lightly.
- Place the crackers (about 2 sleeves) in a gallon zip-lock bag and crush or used your food processor and place in a shallow pie pan.
- Place 4-5 pieces of venison in the flour mixture and shake to coat lightly.
- Remove and set aside.
- Repeat with the remaining venison.
- Dip each piece in the egg mixture then the cracker mixture (press to coat well) and set aside.
- Repeat until all pieces are coated.
- Place in the refrigerator for about 30 minutes.
- Heat oil over medium heat to about 350 degrees.
- Place several pieces of venison into the oil and cook about 4-5 minutes or until golden brown.
- Turn and cook another 4-5 minutes or until the internal temp reaches about 160 degrees F. ( I like mine well done so I may cook a little longer.).
- Remove and place on a platter lined with paper towels to drain and place in a warm oven.
- Repeat until all pieces are cooked.
- We serve this with mashed potatoes and gravy. I dip mine in Heinz 57 and DH ketchup (yuck).