Feed your family with this season’s harvest

Freezers are filling up after a successful hunting year. Here is my personal favorite recipe to bring that hard earned animal to the dinner table. This can be especially useful when served to members of the family who don’t like “gamey” food.  It can be used for elk or pronghorn as well.

3 pounds of venison tenderloin

2 sticks of butter flavored Crisco

2 cups of flour

2 cups of milk

6 eggs

1 box of saltine crackers

1 tablespoon of salt

1 tablespoon of black pepper

1 tablespoon of garlic salt

1 tablespoon onion salt

1. Cut tenderloin in butterflies. Pound the meat to 1/4 in. thick.
2.   Mix all seasonings together in a shaker.
3. Crush crackers to fine crumbs.
4. Whip eggs in large bowl with milk. Coat meat with flower, then eggs and milk.
5. Melt Crisco in a deep frying pan on medium-high heat.
6. Roll the dipped steak in the cracker crumbs.
7. Lay each steak in the frying pan and cook for about a minute on each side. (Longer if necessary)
8. Remove from pan and liberally shake on seasoning.
9. Let the steak dry on paper towels.

Enjoy!