Venison Schnitzel

INGREDIENTS:

4 Venison Steaks (You will be surprised at how large even small steaks give you once pounded)

¼ cup Worchester Sauce

¾ cup Flour for dreading

2 Eggs whipped up with some water

2 cups Panko Crumbs

¾ cup Grated Parmesan Cheese

Heaping tablespoon Smoked Paprika

Pepper to taste

Salt to taste

INSTRUCTIONS:

I’ll take the venison steaks and put one piece between parchment paper onto a cutting board. I usually put a towel under the cutting board to keep it in place and help with the noise. Use a meat pounder to flatten. I’ll toss these flatten steaks into a bowl to marinate in Worchester sauce for 10 to 15 minutes.

Prepare 3 pie dishes. Four, Egg wash and lastly the Panko, parmesan cheese, smoked paprika & fresh cracked pepper mixed together.

Also prepare a large platter or cookie sheet with parchment to put your breaded venison on.

Take out a marinated steak and remove most of the liquid. You could also use a paper towel. You don’t want a wet steak or it becomes a gooey mess. Dread in flour, then egg wash and finish with panko mixture. Repeat until done.

I love to pan fry these in our pig lard. You can also use olive oil or avocado oil. Heat up your oil on medium heat and pan fry on each side until golden brown.

Serve with a wedge of lemon. Oven roasted potatoes and carrots are my go to sides. ENJOY!