Venison steaks are cut into fingers, marinated in an herb vinaigrette, coated in cracker meal, and fried for a deliciously unique appetizer or main dish. Plan ahead to marinate up to 24 hours before cooking.

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Ingredients

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 2 teaspoons chopped fresh basil or 1 teaspoon dried
• 1/2 teaspoon salt
• 1 garlic clove, crushed
• 1 pound venison steaks
• .
• 1 cup unseasoned cracker meal
• 1/2 cup olive oil

• Prep Time: 15 minutes
• Cook Time: 45 minutes

• Total Time: 60 minutes

Preparation

To make the marinade, combine the olive oil, wine vinegar, oregano, basil, salt, and garlic. Set aside. Cut the venison steaks into finger-sized strips. Place the strips in a single layer in a glass dish or sealable plastic bag, and cover with the marinade. Marinate in the refrigerator, covered, overnight, or for 24 hours. (The longer the marinating time, the less wild flavor.)

Remove the meat from the marinade but do not dry or drain.

Dredge the wet meat in the cracker meal, patting it firmly onto the meat on all sides. Leaving the meat moist with marinade will make the cracker meal stick well. In an electric frying pan, heat the oil to 325 degrees. Saute the strips in the oil until golden. Drain on paper towels. Serve hot.

Yield: serves 4 as an entree; 6 to 8 as an appetizer.

Note: Using an electric frypan helps control the heat. You can use a heavy skillet if you take care to maintain the oil heat at a low and consistent temperature.

Per serving (based on 4 servings): 472 calories; 29.4 g fat (4.4 g saturated fat; 56 percent calories from fat); 24.1 g carbohydrates; 93 mg cholesterol; 334 mg sodium; 27.5 g protein; 0 g fiber.

Recipe Source: Wild Game Cookery: Down-Home Recipes for Foods from the Wild by J. Carol Vance (The Countryman Press)
Reprinted with permission.