The Buck Stops Here: Antelope Schnitzel
Wild game is one of the best sources of clean, organic protein, which makes every cut worth savoring. When the freezer is running low, schnitzel is a perfect way to stretch a buck without sacrificing flavor or satisfaction. This antelope schnitzel recipe is quick, simple, and packed with tender, fork-ready flavor.
Preparing the Antelope
Start with a section of antelope backstrap and slice it into six ½-inch medallions. Place each piece between plastic wrap or parchment paper and gently pound with a flat meat tenderizer until roughly ¼-inch thick. Season each cutlet lightly with kosher salt to bring out the natural flavors.
Breading and Cooking
Dredge each pounded cutlet in flour, dip into an egg bath, and coat with panko breadcrumbs for a light, crispy crust. Heat a small amount of olive oil in a skillet over medium heat and fry each schnitzel quickly—about one minute per side—until golden. Drain briefly on paper towels, then finish with a pinch of salt and a fresh squeeze of lemon. The result: fork-tender antelope with a crisp, golden exterior and bright, clean flavor.
Serving Suggestions
For a classic pairing, serve your antelope schnitzel with a warm German potato salad or other hearty, garden-fresh sides. Blistered shishito peppers or a lemon-garlic garden salad also work beautifully, keeping the meal seasonal, colorful, and satisfying.
Doubling the Recipe
Want to feed more mouths or save leftovers? This recipe doubles easily. Prepare extra cutlets and fry in batches, keeping cooked schnitzel warm on a baking sheet in a low oven while finishing the rest. It’s a great way to make the most of a larger backstrap or multiple cuts, ensuring everyone gets a hot, crispy piece.
Using Other Wild Game Meats
This schnitzel method is versatile. Elk or venison backstrap, as well as top round cuts, all work perfectly when sliced thin and pounded. For upland game birds like pheasant or grouse, butterfly and flatten the breast meat for the same crispy, tender results. Keeping the meat thin and avoiding overcooking is key to preserving tenderness.
If you love the idea of turning a small cut of wild game into a golden, crispy meal, venison schnitzel is another favorite. Using the same simple breading and quick pan-fry method, venison backstrap or top round becomes tender, fork-ready cutlets that pair beautifully with garden-fresh sides or a warm potato salad. Check out the full Venison Schnitzel recipe here for another delicious way to stretch your wild game while keeping every bite packed with flavor.
Ingredients
- 1 (4-inch) section antelope backstrap sliced into 1/2-inch steaks
- 1/2 cup All-purpose flour, for dredging
- 1-2 eggs, beaten
- 1/2 cup panko
- 1/4 cup olive oil
- kosher salt - to taste
- fresh lemon wedges
Instructions
- Slice backstrap into six ½-inch medallions.
- Place between plastic wrap or parchment paper and pound to ¼-inch thickness. Season with salt.
- Dredge in flour, dip in eggs, coat with panko.
- Heat olive oil in a skillet. Fry schnitzel 1 min per side until golden.
- Drain on paper towels, finish with salt and lemon.
- Serve immediately with garden-fresh or hearty sides.
Notes
- Avoid overcooking—wild game is lean and cooks quickly.
- This recipe is easy to double when you’re feeding a crowd or cooking for leftovers. Simply prepare additional cutlets and bread them all at once, then fry in batches to avoid overcrowding the pan. Keep cooked schnitzel warm on a baking sheet in a low oven while you finish the remaining pieces.
- This schnitzel recipe works with many wild game meats. Elk, venison or top round cuts slice and pound beautifully, while pheasant or grouse breasts can be butterflied and flattened. Keep the meat thin and avoid overcooking for the best results.
Turn Every Harvest into a Memorable Meal
If you love simple, versatile recipes like this antelope schnitzel, my Wild Game Cuisine Cookbook is packed with techniques and recipes for venison, elk, antelope, and upland game birds. From field to table, it helps you turn every harvest into a delicious, memorable meal.