This is a wonderful venison dish, which goes well with just about anything. Venison fillets are pounded thin, breaded and pan-fried until crisp and golden.
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. - 05 Dec 2010 (Review from Allrecipes US | Canada)
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! - 06 Feb 2010 (Review from Allrecipes US | Canada)
This was terrific! I first prepared the venison using the maranade in Gordo's Good Venison recipe found on this site. I then prepared it using this recipe, with the exception of using 1/2 flour and 1/2 pancake mix. This was the best fried venison I have ever had. - 29 Dec 2006 (Review from Allrecipes US | Canada)