Reviewed: Oct. 18, 2009

This was very good. I am fairly new to cooking venison and my husband mentioned making something like this. He was impressed with the outcome. I did marinate the tenderloin in milk as other reviewers mentioned. It was very good however, next time I would like to add more spice (cheyenne pepper and/or red pepper flakes)to the flour mixture as a personal preference.

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Junebug's Mom

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2009

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.

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Liesa B

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Reviewed: Mar. 16, 2009

Pretty good. Fried backstrap has been a tradition in my fam for years.

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cookbook

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Reviewed: Mar. 9, 2009

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.

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RebeccA

Cooking Level: Intermediate

Living In: Irma, Wisconsin, USA

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Reviewed: Jan. 25, 2009

This was really great. Even my 4 year old enjoyed it. not gamey. I first marinaded it in milk for about 2 hours.

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fabulous

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Reviewed: Nov. 28, 2008

not one of our family favorites, but definately easy and with the right cut, not gamey at all.

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melissa

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Reviewed: Jan. 26, 2007

I make this quite often. Great tasting, not too difficult. My DH loves it. Thanks for posting!!

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kmiletta

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Reviewed: Dec. 29, 2006

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.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Jul. 14, 2006

This recipe was fantastic! I thought that it might taste a little gamey but it really didn't! My husband and I liked it and will definitely cook it again!

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Angie Duncan

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Reviewed: Nov. 22, 2005

Great Recipe! Didn't have bacon drippings- just as good without. Not gamey at all.

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CORRIESIRKIN

Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

Living In: Dahlgren, Virginia, USA

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Reviewed: Feb. 26, 2005

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!

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bdh76

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Reviewed: Nov. 23, 2003

This recipe was similar to the city chicken my mother used to serve when I was a kid. Definitely recommend using the tenderloin cut of venison for tenderness. Was quite tasty with very little game taste.

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