Venison Schnitzel’s

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Changing up the way you cook game meat doesn’t need to be a hard thing. A great and easy option is making Schnitzels.

Below are the steps for one of the easiest ways, I find, to make sandwich schnitzels.

Ingredients:

500g Venison roast / or cuts of your choice

500g breadcrumbs

1/3 cup plain flower

4 eggs

½ cup milk

Salt, pepper and selected spices to taste (I use 1 TBSP garlic powder, onion powder and paprika)

Method:

Choose your desired cut. You don’t have to cut steaks to make your schnitzels. I like to cut cubes around 5 – 10 cm wide and about 2 – 3 cm thick.
Put your cut of meat between a folded piece of plastic wrap
With your meat mallet, hammer your piece until it is at the desired thickness
Repeat this process until all your cuts have been banged out
In 3 sperate bowls/containers, have 1 with some plain flour, 1 with a mix of egg and milk and the last with a mix of breadcrumbs and your selected spices
First flour both sides of your meat, then dip it in the egg wash, then transfer to the breadcrumb mix. Ensure you have good coverage with the crumbs and pat them down gently to ensure they stick
If you like a thick crumb coating you can re-dip your schnitzel in the egg wash and crumb once more.
Repeat step 6 and 7 until all your schnitzels are crumbed
If you are freezing the schnitzels separate them in your freezer bag, or vac sealed bag, with some baking paper. This will assist with separating them once they have been thawed out.
As your schnitzels are thin they will not take long to cook. 2 – 3 min on each side in a hot pan with oil.