Reviewed: Oct. 8, 2011

Did this with my last tenderloin from the 2010 season...family asked when they could have it again! They absolutly loved it, though I did have to change it slightly, did not have any crackers to cumble so used dry italian herbed bread crumbs...really hoping to have another great deer season so I can try this one by the recipe.

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Reviewer:

rob

Reviewed: Oct. 6, 2011

OMGosh! .. super super good! .. I changed the recipe a little, because I do it all the time, I didn't use bread crumbs just the ritz crackers and in the flour I added the McCormick Italian Herb dry mix that comes with a bag for cooking potatoes.. It was so good and I am not a big venison eater (I only eat deer jerky). Thanks for sharing this recipe!!!

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Reviewer:

candicelsimmons

Reviewed: Dec. 5, 2010

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.

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30 users found this review helpful

Reviewer:

Cajunrick

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Home Town: Ashtabula, Ohio, USA

Living In: Baton Rouge, Louisiana, USA

Reviewed: Nov. 15, 2010

I love this recipe. It's the first time I've cooked a venison dish and actually enjoyed eating it. The lemon juice and the breading actually take the wild taste out of the meat. I also soaked the meat in water overnight and that got the blood out of the meat which helps get rid of the wild taste also.

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Reviewer:

Dixie

Reviewed: Oct. 24, 2010

Wonderful! My family absolutely loved this recipe. I cannot wait to make it again.

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Reviewer:

zephyrcreek

Reviewed: Feb. 6, 2010

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!

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Reviewer:

kellyrht

Cooking Level: Intermediate

Reviewed: Dec. 13, 2009

This was great.

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Reviewer:

TIKATANIS

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Elizabethton, Tennessee, USA

Reviewed: Dec. 2, 2009

I really like this recipe. The only change I made was using Italian seasoned bread crumbs. Thanks for the recipe.

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Reviewer:

Sherry Silveira

Cooking Level: Intermediate

Home Town: Smithers, British Columbia, Canada

Living In: Grants Pass, Oregon, USA

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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Reviewer:

Junebug's Mom

Cooking Level: Intermediate

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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