How to stretch a buck – Venison Schnitzel Recipe
Venison schnitzel is one of the best ways to stretch a small cut of wild game into a hearty, satisfying meal. Using a simple breading and quick pan-fry method, this recipe turns lean venison into tender, golden cutlets that feel both rustic and refined.
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. Doubling the recipe is a great way to make the most of a larger backstrap or multiple cuts, and it ensures everyone gets a hot, crispy piece—because one thing’s for sure, this is a meal people always want seconds of.
Preparing the Venison
For this recipe, start with a 4-inch section of venison backstrap and slice it into 1/2-inch thick steaks. Place each piece between parchment or plastic wrap and gently pound with a flat meat tenderizer until thin and even. This step not only increases the portion size but also ensures the venison stays tender and cooks quickly.
Breading and Cooking the Schnitzel
Lightly dredge the pounded venison in flour, then dip it into an egg wash before coating it in breadcrumbs. Heat olive oil in a skillet over medium heat and pan-fry the cutlets until golden and crisp on both sides. Once cooked, remove from the skillet and finish with a pinch of salt and a squeeze of fresh lemon to brighten the flavors.
Field-to-Garden Side Pairings
This venison schnitzel pairs beautifully with fresh, seasonal sides. A garden-harvested salad dressed simply with lemon, garlic, and olive oil adds balance to the crispy cutlets. Blistered shishito peppers make an excellent side as well—quickly cooked in a hot skillet with olive oil, then finished with salt, grated Parmesan, and a final splash of lemon juice.
Using Other Wild Game Meats for Schnitzel
One of the strengths of this recipe is its versatility. Elk or antelope all work exceptionally well when sliced and pounded thin. Top round cuts from venison, elk, or antelope can also be used with great results. For upland game, pheasant or grouse breast meat can be butterflied and gently flattened before breading. No matter the species, the key is keeping the meat thin and avoiding overcooking to preserve moisture and tenderness.
Stretching Wild Game with Simple Techniques
Schnitzel is proof that a little creativity goes a long way in the wild game kitchen. With basic pantry ingredients and thoughtful preparation, a small portion of meat can become a memorable field-to-table dinner. My only regret with this meal is not making more.
If you love the idea of turning a small cut of wild game into a golden, crispy meal, antelope 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 Antelope Schnitzel recipe here for another delicious way to stretch your wild game while keeping every bite packed with flavor.
Ingredients
- 1 (4-inch) section venison backstrap, sliced into 1/2-inch steaks
- 1/2 cup All-purpose flour, for dredging
- 1-2 eggs, beaten
- 1/2 cup breadcrumbs or panko
- 1/4 cup olive oil
- kosher salt - to taste
- fresh lemon wedges
Instructions
- Slice venison backstrap into 1/2-inch thick steaks.
- Place each piece between plastic wrap or parchment paper and pound with a flat meat tenderizer until about ¼-inch thick. Season with salt.
- Lightly dredge each cutlet in flour, dip into beaten eggs, then coat with breadcrumbs.
- Heat olive oil in a skillet over medium heat.
- Fry schnitzel until golden brown on both sides, about 1-2 minutes per side.
- Remove from skillet, season lightly with salt, and finish with a squeeze of fresh lemon.
- Serve immediately with your favorite field-to-garden 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, antelope, moose, 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.
More Wild Game Recipe Inspiration
If you enjoy simple, versatile wild game recipes like this venison schnitzel, you’ll love my Wild Game Cuisine Cookbook. It’s filled with practical techniques and approachable recipes designed to help you make the most of every harvest—whether you’re cooking venison, elk, antelope, or upland game birds. Because every meal tells a story, and wild game deserves a place at the table.