It’s not Jerky but it’s a venison recipe that I deerly love (see what I did there ).
Venison Tenderloin or any long strip of venison.
Cut into 1/4" thick “medallions”
3 eggs beaten into submission with a splash of milk
1 cup of flour
1 Tbl Spoon of coarse black peper
1 Tbl Spoon of coarse salt
Flop the venison in the egg wash then coat it in the flour mix
Do all f the venison, then
Flop it in egg wash again,
Coat in flour mix again (double breading)
HOT Skillet with BUTTER
Toss in the coated medallions and cook both sides to a golden brown.
You are looking for medium rare on the meat and it may “bleed” through a bit.
Toss on a plate with eggs, taters and such or you can just add to a sammich of your choice. My preferred is a fork. If it’s chewy you cooked it too long.