Venison Schnitzel

[Thomas Angel]

Venison Schnitzel


Ingredients
2 pounds venison tenderloin
1/4 cup vegetable oil
2 teaspoons bacon drippings
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
2 tablespoons milk
1 cup dry bread crumbs
1/2 cup crushed buttery round cracker crumbs
2 tablespoons lemon juice
Directions
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.
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.
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.
Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

[FIPS]

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Would you basically do the same thing with mutton?

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[Thomas Angel]

Originally Posted by FIPS

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Would you basically do the same thing with mutton?

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I have no idea. I had lamb when I was very young and developed an extreme dislike for it. I'm sure it would work though the tenderloins would be pretty small. I have used this recipe for elk also and it was yummy.

[Alison]

I've never eaten venison schnitzel before but I will try it next time a hunting friend brings me some meat.

[Alison]

Originally Posted by FIPS

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Would you basically do the same thing with mutton?

.

I make crumbed lamb chops sometimes. Was the chops and pat dry. Coat with seasoned flour. Dip in beaten egg, then coat with breadcrumbs. Fry or bake.

[Fissile]

Originally Posted by Thomas Angel

I have no idea. I had lamb when I was very young and developed an extreme dislike for it. I'm sure it would work though the tenderloins would be pretty small. I have used this recipe for elk also and it was yummy.

You don't like lamb? I love it, but don't eat very much of it since good lamb is like $8-$10 per pound around here.

[Alison]

Originally Posted by Fissile

You don't like lamb? I love it, but don't eat very much of it since good lamb is like $8-$10 per pound around here.

It's very expensive here too. There's nothing like lamb on a spit.

[Thomas Angel]

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