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Venison schnitzel is one of my family’s favorite meals.
Are you looking for a great venison recipe that is easy to make and everyone will love?
Look no further. This schnitzel recipe is easy and delicious, a real crowd pleaser, even the venison hesitant will love it!
An excellent combination of golden crunchy coating and thin juicy meat inside. I’m sure you love it!
Cooking schnitzel is something I do often at home and it’s always well received. You can substitute the venison with wild pork for another great wild meat dish.
Ingredients you need for this recipe
This deer schnitzel recipe only requires simple ingredients:
Venison – back steak or similar cut
flour – all purpose
eggs – free ranged
milk – full fat
How to prepare venison schnitzel
You will need an assembly line of three bowls to make the breaded schnitzel
- First you need to slice the meat against the grain
- then pound the meat with a meat tenderizer (I like to put the meat slices inside a freezer bag and pound the outside of the bag. That way its no blood or meat splatter). Set aside.
- Set up your crumbing bowls – one with plain flour, the second with egg and milk mixture and the third with bread crumbs.
- Coat the meat well by dusting the slices in flour first, then
- dip them in the egg wash and finally
- coat them evenly in bread crumbs.
- Set aside until you are ready to fry.
I like to use standard bread crumbs for a European style crumbed schnitzel. However panco crumbs works fine too.
The schnitzel can be prepared and crumbed in advance. Just fry the crumbed venison fresh before serving .
Venison meat is versatile, tasty and quick to prepare. You can read more ideas on how to cook venison here
How to cook crumbed schnitzel
Best way to cook schnitzel is to deep fry or gently pan fry them in butter.
For best pan frying result:
- Heat a cast iron skillet frying pan,
- pour in vegetable oil and a good amount of butter.
- Fry both side of the schnitzel on low to medium heat until golden brown and crispy.
- Leave on a paper towel for a minute before serving.
For best deep frying result:
- Heat vegetable oil to 170 degree celcius
- Fry the schnitzel until golden brown and crispy on both sides.
- Leave on a paper towel for a minute before serving.
Leftover schnitzel are great in sandwiches and will keep in the fridge for up to three days.
Check out my other great recipes using venison meat:
venison stew with bacon and mushrooms
kåldolmar – Swedish stuffed cabbage rolls
Equipment needed
Meat tenderizer or mullet
Breading bowls or trays
knife
chopping board
frying pan – or large sauce pan if deep frying
Substitutes and alterations
Venison meat can be substituted with pork, veal, chicken or beef in this recipe
Serving suggestions
I love venison schnitzel! The golden crunchy coating and thin juicy meat inside. Here are some great ways to serve this schnitzel.
- With roast potatoes and a sauce. My favorite schnitzel sauce are mushroom or peppercorn sauce.
- Or serve the schnitzels with spaghetti in tomato, garlic and herb sauce.
- Or simply on it’s own with a lemon wedge is great too.
Impress your family or guests by serving this delicious venison schnitzel that everyone will love!
Hunter gatherer food is healthy, natural and sustainable. Cooking and eating wild meat is a great way to enjoy good food.
Read more ideas on hunting food here
Did you make this recipe for schnitzel?
Please leave a comment below. I love to hear from you!
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Venison Schnitzel
Best way to cook schnitzel is to deep fry or pan fry them until golden and crispy.
This is an easy, foolproof recipe for perfectly cooked and flavorful Venison every time!
Venison schnitzel
Venison schnitzel
How to make Venison schnitzel
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Prepare the schnitzel
- Slice the meat about 1 cm thick slices, put the meat inside a freezer bag and bang the slices with a meat tenderizer until flattened.
- Whisk egg, milk, salt and pepper in a bowl. In a separate bowl add your flour and in another bowl the bread crumbs.
- Dip the meat slices in the flour first. All of the meat should be covered with a light dusting.
- Then dip the meat in the egg mixture and finish them in the bread crumbs.
- The meat should be well coated with breadcrumbs all over.
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Cooking the Schnitzel
Pan fried Schnitzel:
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Heat a cast iron skillet frying pan,
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pour in vegetable oil and a good amount of butter.
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Fry both side of the schnitzel on low to medium heat until golden brown and crispy.
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Place on a paper towel for a minute to get rid of the excess oil and butter.
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Serve with lemon wedges, mushroom sauce or peppercorn sauce. Potatoes and seasonal vegetables
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Cooking the schnitzel
Deep fried schnitzel:
- Heat vegetable oil to 170 degree celcius
- Fry the schnitzel until golden brown and crispy on both sides.
- Place the fried schnitzel on paper towel for a minute to get rid of excess oil.
- Serve with lemon wedges, mushroom sauce or peppercorn sauce. Potatoes and seasonal vegetables
Note
Using venison meat for schnitzel is a great choice due to it being lean and tender but it still has a good flavor. The key is to pound the meat to an even thickness and ensure it's not too thick to cook through properly when fried.
this Venison Schnitzel is great! i didn’t have any venison on hand but i used another protein and it worked perfectly