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

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

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.

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