Number of Servings: 2
2 medium size venison steaks
1/4 cup Canola cooking oil
Salt and pepper
If frozen, thaw venison steaks
Heat skillet with Canola oil to 350 degrees F
Break crackers in plastic bag and crush with rolling pin.
Dip steaks in beaten eggs and coat steaks with crushed saltine crackers.
Fry in hot oil, turn steaks when blood starts to show on top of cracker coating.
Cook on second side until golden brown. Then salt and pepper to taste.
Notes & Variations:
The recipe is good using any type of venison - deer, elk, moose
Different types of cracker crumbs maybe used for variation.
Contributor: John Hall, RRGC