~ 1 1/2 lbs lean ground venison, crumbled
~ 1 1/2 cups butter-flavored cracker crumbs
~ 1/3 cup finely chopped onion
~ 1 egg, beaten
~ 1/4 cup milk
~ 3/4 tsp seasoned salt
~ 3 tbs vegetable oil, divided
In large mixing bowl, combine venison, onion, and salt.
Shape mixture into six 1/2 inch-thick patties.
Place crumbs in shallow dish. In second dish, combine egg and milk.
Dip patties first in egg mixture, then dredge in crumbs to coat.
Heat 1 1/2 Tbs oil in 12 inch skillet over medium heat.
Cook 3 patties for 4 to 6 minutes, or until browned and meat is no longer pink inside turning patties over once.
Remove patties from skillet. Set aside and keep warm.
Repeat with remaining patties and oil.
Enjoy with fried or mashed potatoes, gravy and your favorite side dishes!
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