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Venison Schnitzel

Scnitzel with green peppercorn sauce, potoes and cabbage on a white plate
Ratings 5 from 1 votes
Cooking Method ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 20 min Total Time: 40 mins
Servings 4
Best Season Suitable throughout the year

Best way to cook schnitzel is to deep fry or pan fry them. I prefer pan fried schnitzel. Gently fry them in a lot of butter until golden and crispy.

    Recipe for schnitzel
  • 600 grams venison or wild pork meat (Backsteaks or other similar cut)
  • 1 cup flour
  • 2 eggs
  • 1/2 cup milk
  • 2 cups breadcrumbs
  • butter (for frying)
  • oil (for frying)
  1. Delicious schnitzelvenison schnitzel on a plate, one dish with flour, one dish with egg wash and one dish with bread crumbs
    • Slice the meat about 1cm thick slices, put the meat inside a freezer bag and bang the slices with a meat tenderizer.
    • 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 flour first. All of the meat should be covered with a light dusting.
    • Then dip in the egg mixture and finish in the bread crumbs.
    • The meat should be well coated all over. 
    • Heat a pan, pour in oil and a good size knob of butter. Fry both side of the meat on low to medium heat until golden brown. 
    • Serve with lemon wedges, mushroom sauce or peppercorn sauce. Ppounding schnitzelotatoes and seasonal vegetables

venison backstrap See my page about hunting for meat