Venison Schnitzel Recipe
- 2 pounds venison tenderloin
- ¼ cup vegetable oil
- 2 teaspoons bacon drippings
- ¾ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- 2 tablespoons milk
- 1 cup dry bread crumbs
- ½ cup crushed buttery round cracker crumbs
- 2 tablespoons lemon juice
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.