Cracker Crusted Venison Tenderloin Recipe by Carolina Cooker®

Welcome back to appetite for the outdoors.

Introduce the dish: cracker crusted venison tenderloin with fried onions.

Use a Carolina Cooker 22in high side discata on a 32in discata stand.

Add about 1 cup to 1.5 cups of olive oil to the discata and heat it up.

Season the venison tenderloin with salt and pepper.

Dredge the tenderloin in all-purpose flour.

Dip the floured tenderloin in a little bit of buttermilk.

Pack crushed saltine crackers on top of the buttermilk-coated tenderloin.

Once coated, place the tenderloin into the hot oil.

Fry the tenderloin until cooked, then slide them to the side to drain and keep warm.

Slice a white onion and add it to the hot oil.

Fry the onions until they start to brown.

Remove the fried onions from the oil once browned.

Equipment Needed

Spice Level:

Dietary