Recipe by Clint Wigen
"I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself."
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freshly ground black pepper
egg, lightly beaten
dry bread crumbs
crushed buttery round cracker crumbs
Not bad I had a back strap given to me last weekend so I looked for a recipe to cook it with and I chose this one. Did not have lemon juice but I had key lime juice and as soon as it came out of the frying pan I dribbleld the lime juice on every peice that was finished. I was very impressed I ended up eating the whole back strap myself. Will use this again no problem.
Very tough. I even undercooked the meat and used the tenderest of cuts. The flavor of the crust was good, however. Maybe I'll try again with a different cut of venison. Thanks, Clint!
Great recipe! A big improvement from how I used to fry venison tenderloin. I did add some walnuts that I processed in my food processor to the bread crumb/cracker mixture. We love this!
This was terrific! I first prepared the venison using the maranade in Gordo's Good Venison recipe found on this site. I then prepared it using this recipe, with the exception of using 1/2 flour and 1/2 pancake mix. This was the best fried venison I have ever had.
Great taste! All I had was some ground venison so I made Venison Schnitzel Balls. I mixed in crumpled bacon into the ground venison made little meatballs. I then rolled in cracker crumbs then fried and they were eaten by the guys as fast as I could fry them. Great recipe.
This was an excellent recipe for venison tenderloin. My Husband and children LOVED it. I would recommend this recipe to anyone who likes deer meat.
This was great.
Tastes amazing! Was so good we fought overe the last piece! I used rice bread/crackers to make this a gluten free recipe and still tasted great. If you use flavored crackers (like garlic or vegetable) it adds a little bit more salty zing to the falvor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 241
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