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1
Trim the fat from the venison and cut into serving sizes, pound to 1/4 inch thickness and place on a large cookie sheet.
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2
Brush each piece of venison with French dressing, turning to coat both sides.
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3
In a 1 gallon zip-lock bag add the flour, 1 teaspoons garlic powder, 1/4. teaspoons cayenne pepper, 1 teaspoons Seasoned Salt and 1/4 teaspoons fresh ground pepper and mix well and set aside.
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4
In a shallow pie pan beat the egg and milk lightly.
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5
Place the crackers (about 2 sleeves) in a gallon zip-lock bag and crush or used your food processor and place in a shallow pie pan.
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6
Place 4-5 pieces of venison in the flour mixture and shake to coat lightly.
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7
Remove and set aside.
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8
Repeat with the remaining venison.
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9
Dip each piece in the egg mixture then the cracker mixture (press to coat well) and set aside.
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10
Repeat until all pieces are coated.
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11
Place in the refrigerator for about 30 minutes.
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12
Heat oil over medium heat to about 350 degrees.
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13
Place several pieces of venison into the oil and cook about 4-5 minutes or until golden brown.
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14
Turn and cook another 4-5 minutes or until the internal temp reaches about 160 degrees F. ( I like mine well done so I may cook a little longer.).
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15
Remove and place on a platter lined with paper towels to drain and place in a warm oven.
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16
Repeat until all pieces are cooked.
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17
We serve this with mashed potatoes and gravy. I dip mine in Heinz 57 and DH ketchup (yuck).
