Venison Schnitzel Recipes
VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)
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
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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