Venison Schnitzel is a delightful twist on the classic German dish, replacing the traditional pork or veal with tender, lean venison. The natural richness of the venison pairs beautifully with the crispy, golden breadcrumb coating, making it a perfect dish for those who enjoy wild game. Served with a side of buttery mashed potatoes, tangy red cabbage, or a fresh green salad, this schnitzel offers a satisfying blend of flavors and textures. Whether you’re a seasoned hunter looking for new ways to prepare your venison or simply a food enthusiast eager to try something different, this Venison Schnitzel is sure to impress.
Ingredients:
- 4 venison steaks, pounded to ¼-inch thickness
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko)
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ cup vegetable oil or clarified butter, for frying
- Lemon wedges, for serving
Instructions:
- Prepare the Venison: Season the venison steaks with salt and pepper on both sides. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika, garlic powder, and onion powder.
- Bread the Venison: Dredge each steak in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully coated, then press it into the breadcrumb mixture, making sure the breadcrumbs adhere evenly to both sides.
- Fry the Schnitzel: Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the breaded venison steaks, cooking them in batches if necessary. Fry for 2-3 minutes on each side, or until the coating is golden brown and crispy, and the venison is cooked through.
- Serve: Transfer the schnitzels to a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges on the side for squeezing over the schnitzel. Enjoy with your choice of sides.
This recipe offers a delightful way to enjoy the unique flavor of venison, turning it into a comforting and elegant dish.
