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Venison Tenderloins
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<blockquote data-quote="7mmSendaro" data-source="post: 238199" data-attributes="member: 7566"><p>As I am cooking these for the family tonight it ocurred to me that it is only fair to share................</p><p> </p><p>Breading Mix: Equal parts crushed Club crackers, Andy's Fish and Chicken breading, and flour.</p><p> </p><p>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!</p><p> </p><p>Even my 5 year old daughter who is incredibly picky loves these!</p><p> </p><p>I can smell them cooking......gotta go!</p></blockquote><p></p>
[QUOTE="7mmSendaro, post: 238199, member: 7566"] 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! [/QUOTE]
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