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.
It 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
• 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.