Venison Tenderloins

Discussion in 'Cooks' Corner' started by 7mmSendaro, Nov 5, 2008.

  1. 7mmSendaro

    7mmSendaro Well-Known Member

    Feb 9, 2007
    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!
  2. bigg_sexy1

    bigg_sexy1 Well-Known Member

    Dec 27, 2007
    Illinois is a little far away fo rme to make to dinner on time,but boy does that sound good.
    I'm going to have to get some out of the freezer.