Venison Schnitzel

Recipe View 15 mins Prepare the Venison (15 minutes): Cut each venison steak in half horizontally, creating a 'butterfly' cut. Score the edges of each steak lightly to prevent curling during cooking. This ensures even cooking and a beautiful presentation.

Recipe View 5 mins Set Up Breading Stations (5 minutes): In a shallow dish, combine flour, salt, and pepper. In a second shallow dish, whisk together the egg and milk. In a third shallow dish, combine bread crumbs and cracker crumbs. This organized approach streamlines the breading process.

Recipe View 20 mins Pound and Bread the Venison (20 minutes): Dredge each steak in the seasoned flour, then pound it with a meat mallet until it's about 1/4-inch thick. This tenderizes the venison and creates a larger surface area for the crispy coating. Dip the pounded steak into the egg mixture, allowing any excess to drip off, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

Recipe View 10 mins Fry the Schnitzel (10 minutes): Heat the vegetable oil and bacon drippings (if using) in a large, heavy-bottomed skillet over medium-high heat until shimmering. Gently place the breaded steaks in the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 130-135°F for medium-rare.

Recipe View 5 mins Drain and Serve (5 minutes): Transfer the fried schnitzel to a plate lined with paper towels to drain excess oil. Sprinkle immediately with fresh lemon juice. Serve hot and enjoy.