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Venison Tenderloins
As I am cooking these for the family tonight it ocurred to me that it is only fair to share................
Breading Mix: Equal parts crushed Club crackers, Andy's Fish and Chicken breading, and flour.
Slice loin about 1/2"-5/8" thick, then pound out with a tenderizering hammer to about 1/4"-3/8" thick. Dip loin into milk and\or egg. Pan fry quickly on both sides. Don't over cook!
Even my 5 year old daughter who is incredibly picky loves these!
I can smell them cooking......gotta go!
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