Venison Schnitzel Recipe - Allrecipes.com
Venison Schnitzel Recipe
  • READY IN 55 mins

Venison Schnitzel

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
  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.
  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.
  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 09, 2010

Not bad I had a back strap given to me last weekend so I looked for a recipe to cook it with and I chose this one. Did not have lemon juice but I had key lime juice and as soon as it came out of the frying pan I dribbleld the lime juice on every peice that was finished. I was very impressed I ended up eating the whole back strap myself. Will use this again no problem.

 
Most Helpful Critical Review
Feb 26, 2005

Very tough. I even undercooked the meat and used the tenderest of cuts. The flavor of the crust was good, however. Maybe I'll try again with a different cut of venison. Thanks, Clint!

 

33 Ratings

Feb 09, 2010

Great recipe! A big improvement from how I used to fry venison tenderloin. I did add some walnuts that I processed in my food processor to the bread crumb/cracker mixture. We love this!

 
Dec 29, 2006

This was terrific! I first prepared the venison using the maranade in Gordo's Good Venison recipe found on this site. I then prepared it using this recipe, with the exception of using 1/2 flour and 1/2 pancake mix. This was the best fried venison I have ever had.

 
Mar 10, 2009

Great taste! All I had was some ground venison so I made Venison Schnitzel Balls. I mixed in crumpled bacon into the ground venison made little meatballs. I then rolled in cracker crumbs then fried and they were eaten by the guys as fast as I could fry them. Great recipe.

 
Dec 01, 2003

This was an excellent recipe for venison tenderloin. My Husband and children LOVED it. I would recommend this recipe to anyone who likes deer meat.

 
Dec 14, 2009

This was great.

 
Jul 14, 2006

This recipe was fantastic! I thought that it might taste a little gamey but it really didn't! My husband and I liked it and will definitely cook it again!

 

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Nutrition

  • Calories
  • 669 kcal
  • 33%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 249 mg
  • 83%
  • Fat
  • 26.7 g
  • 41%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 60.4 g
  • 121%
  • Sodium
  • 988 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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