Venison Schnitzel Recipes

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WIENER SCHNITZEL



Wiener Schnitzel image

If you've never pounded your own cutlets before, read the directions below before you start. It really helps to have a rubber mallet or a meat mallet around, but you can use an empty wine bottle or a small pot. Lemons are a must here, and remember that real wiener schnitzel does not have a sauce.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 30m

Number Of Ingredients 7

4 to 8 veal or pork cutlets, or skinless chicken or pheasant breasts
Salt
1 cup flour
3 eggs, (lightly beaten)
3 tablespoons milk
1 cup fine breadcrumbs
Enough lard, (clarified butter or duck fat to come 1/2 inch up the sides of your frying pan)

Steps:

  • Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound the meat out into a very thin cutlet, about 1/8 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time.
  • Preheat the oven to 200°F. Place a cooling rack over a baking sheet in the oven; this is for the schnitzels as they come out of the frying pan. Salt the cutlets well on both sides. Set up a breading station. Put the flour in a large tray, plate or shallow bowl. Do the same for the beaten eggs and milk, and then the breadcrumbs. Put the lard or clarified butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F.
  • When the fat is ready, dredge a cutlet in flour, press it in well, then shake off the excess. Dredge it in egg-milk mixture, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan, but don't crowd the pan.
  • Fry the schnitzels until they are golden brown, about 2 minutes per side. As the first side is cooking, spoon hot fat over the other side. This will speed up the cooking process. Flip only once. When the schnitzels are done, put them in the oven on the baking sheet and repeat until you're done.

Nutrition Facts : Calories 451 kcal, Carbohydrate 43 g, Protein 45 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 214 mg, Sodium 337 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

VENISON SCHNITZEL



Venison Schnitzel image

I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.

Provided by Clint Wigen

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 55m

Yield 4

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 669.5 calories, Carbohydrate 42.9 g, Cholesterol 242.2 mg, Fat 26.7 g, Fiber 2.1 g, Protein 60.4 g, SaturatedFat 6.5 g, Sodium 988.3 mg, Sugar 2.8 g

VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)



Venison Jaeger Schnitzel (hunter's Cutlets) image

A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.

Provided by CookbookCarrie

Categories     Deer

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon butter
1/4 cup finely minced shallot
3 cups sliced button mushrooms
2 1/2 cups beef stock
1/4 cup all-purpose flour
1/4 teaspoon season salt (I use Lawrys)
1/3 cup all-purpose flour
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
2 eggs, Beaten
1/2 cup dry breadcrumbs
3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon minced parsley
lemon wedge

Steps:

  • Gravy.
  • In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
  • While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
  • Cutlets.
  • In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
  • Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
  • Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
  • Enjoy!

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