Venison Finger Steaks


  • 1-2 lbs deer steak
  • 3 eggs
  • Progresso Italian Bread Crumbs
  • 3 cups olive oil



  1. Cut steak into 1/2″ strips
  2. Beat eggs in a small bowl
  3. Heat olive oil in a saucepan – oil should be about 2-3 inches deep.
  4. Take strips and dip in egg, then coat in seasoning. Place them in the hot oil.
  5. Repeat until you get about 8 pieces of steak in the oil.
  6. When golden brown remove steaks from pot and place on a paper towel to soak up the excess oil.
  7. We served ours with a mixed green salad with balsamic vinaigrette.
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