'Appetite for the Outdoors' Recipe: Cracker Crusted Venison Tenderloin with Carolina Cooker®

Welcome back to Appetite for the Outdoors, I'm Chef Chad McIntyre.

Today's dish is cracker crusted venison tenderloin with fried onions.

Using a Carolina Cooker 22 inch high side discada on a 32 inch discotas stand.

Pour about 1 cup to 1.5 cups of olive oil into the discada and heat it up.

Season the venison tenderloin with salt and pepper.

Dredge the tenderloin in all-purpose flour.

Dip the tenderloin in buttermilk.

Pack crushed saltine crackers on top of the tenderloin.

Once coated, place the tenderloin into the hot oil.

After frying a couple of pieces, slide them to the side to drain while keeping them hot.

Slice up a white onion and add it to the oil to fry.

Fry the onions until they start to brown, creating a fried shoestring onion flavor.

Equipment Needed

Spice Level:

Dietary