Venison back straps
1 large onion
Italian bread crumbs (low sodium)
Red pepper flakes
3-4 eggs (beat)
Take approximately 2 cups of Italian bread crumbs to start. Add black pepper, garlic powder and red pepper flakes. Season to your taste. You can add or omit other seasonings you prefer. Mix together.
Add olive oil to bottom of skillet and heat. Cut up onion and place in skillet to start to sauté.
Take thawed venison back straps or thinly sliced venison steaks and dip in beaten eggs. Once oil is hot and onions are beginning to soften, place the venison from egg mixture into the bread crumbs and cover both sides. Place in hot skillet and cook both sides until lightly browned. Do not overcook or meat will be dry. Remove cooked venison into a covered dish until all is cooked.
May need to replenish seasonings or add additional oil to pan as needed.
Cook side dishes and enjoy.