Venison Schnitzel recipe

Name: Venison Schnitzel
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 2 tablespoons milk; 1 teaspoon salt; 2 tablespoons lemon juice; ¼ cup vegetable oil; ¼ teaspoon freshly ground black pepper; ¾ cup all-purpose flour; 1 egg, lightly beaten; 1 cup dry bread crumbs; 2 teaspoons bacon drippings; 2 pounds venison tenderloin; ½ cup crushed buttery round cracker crumbs

Recipe Instructions

Step 1

Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.

Step 2

Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.

Step 3

Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.