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Free Vension Recipes: Vension Schnitzel
Fall is in the air. Cool crisp nights, leaves changing colors and the promise of another deer hunting season just around the corner.
A favorite part of a successful deer hunt is sitting down to a meal of fresh venison tenderloins. Add a little salt and pepper to taste and sauté in melted butter to medium rare. Makes your mouth water just thinking of it.
As hard as it may be to believe, there are other ways to enjoy venison tenderloin.
The following recipe brings back memories of visiting Great Grandma on Sunday's. She loved to cook, and cook she did. There was always enough food to feed a small city and it always tasted great.
Here is one of her old-world deer meat recipes for Venison Schnitzel using tenderloins.
Venison Schnitzel
2 pounds venison tenderloin
1/4 cup vegetable oil
2 teaspoons bacon drippings
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 egg, lightly beaten
2 tablespoons milk
1 cup dry bread crumbs
1/2 cup crushed buttery round cracker crumbs
2 tablespoons lemon juice
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.
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Good Luck and Great Hunting!
Deer Hunting and Deer Processing Expert at http://www.free-deer-hunting-tips.com
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Posted by Marty Prokop
