Pan-Fried Venison Steak

1 pound venison or beef tenderloin, cut into 1/2-inch slices

2 cups crushed saltines

2 eggs

3/4 cup milk

1 tsp salt

1/2 tsp pepper

5 tbsp vegetable oil

1. Flatten venison to 1/4-in. thickness. Place saltines in shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines.
2. In a large skillet over medium heat, cook venison in oil batches for 2-3 minutes on each side or until meat reachess desired doneness.