Venison Schnitzels

Venison Schnitzels Our thanks to Kyle Scott for sending in this recipe.

Ingredients

  • 1 venison back-strap
  • flour
  • 1 - 2 eggs, beaten
  • fine breadcrumbs, plain or seasoned, your choice
  • peanut oil
  • lemon(s), thinly slice

Instructions

Slice back-strap into thin strips.

Dredge in flour. Shake off excess.

Dip in egg wash and then in the breadcrumbs.

Fry in hot, 350 degree, oil until golden brown.

Serve with a slice of lemon on top of each piece.

Enjoy hot or cold.

← Back to Recipes