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Venison Steak in Ritz Crackers

Venison Steak in Ritz Crackers will melt in your mouth.

All I ever tasted was venison steak cooked the same ol’ way in flour and onions and well done. The taste was a cross between liver and shoe leather. Then, Mike McDonald from Sheldon, Iowa, fixed me some Venison in Ritz Crackers.

Venison Steak in Ritz CrackersIt was the most tender, delicious venison steak I ever ate!

I said, "You corn-fed this deer, right?"


  • 4 cups ground up Ritz crackers
  • 1 lb. real butter in 1/4 lb. sticks
  • 2 tbl cooking oil
  • 6 eggs
  • 1/2 tsp. salt
  • 1 tsp. pepper
  • 1 tbl onion powder
  • 1 tbl garlic powder

Check Out Our Cooking Videos.Cooking Directions:

  • Put 6 eggs in a blender with the salt, pepper, onion powder and garlic powder. Do not use onion or garlic salt. Make sure it is garlic powder.
  • Blend eggs and seasoning for 15 sec. Pour mixture into a bowl. In a separate bowl, grind up Ritz crackers.
  • In a frying pan, melt a 1/4 stick of butter with 2 tbl of cooking oil over medium/high heat. Cut your steaks about 1/2 inch thick and put them in the egg and seasoning mix one at a time.
  • Stir them around in the egg mix real good; it keeps the seasoning from sinking to the bottom of the bowl.
  • Next put the steak in the Ritz Crackers bowl and press down on both sides. Once your butter is melted, fill the pan with steaks. Cook to a nice golden brown on each side until medium rare. Do not over-cook.
  • Place the steaks on paper towels and let set for 3 minutes. Pour old butter and oil out of pan. Melt new butter and oil each time you do a batch of steaks.
  • You can serve the steaks whole or cut them up in bite-size pieces and serve as hors d’oeuvres. Serve with your favorite side dish or cheese.
  • P.S. — I had to go online to figure out how to spell hors d’oeuvre.

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