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!
Ingredients
- 600 grams Venison back steak or similar cut
- 1 cup flour all purpose
- 2 eggs free ranged
- ½ cup milk full fat
- 2 cup breadcrumbs European or panko
- butter for frying
- oil - vegetable for frying
Instructions
- 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.
Cooking the Schnitzel
Pan fried Schnitzel:
- 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.
- Place on a paper towel for a minute to get rid of the excess oil and butter.
- Serve with lemon wedges, mushroom sauce or peppercorn sauce. Potatoes and seasonal vegetables
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
Notes
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.
