Breaded Venison

Recipe by Nimz_
READY IN: 1hr 15mins


  • 1 12
    lbs venison, trimmed of all fat and pounded to about 1/4 inch thick
  • 13 - 12
    cup French dressing
  • 1
    cup flour
  • 1
    teaspoon garlic powder
  • 14
    teaspoon cayenne pepper (or more to taste, I used 1/2 tsp. )
  • 1
    teaspoon seasoning salt
  • 14
  • 1
  • 14
    cup milk (I use 2% as that is what I have most of the time)
  • 2
    cups finely crushed saltine crackers (you can also used bread crumbs although I've never made it with them)
  • 12 - 34
    cup oil, for frying


  • 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).