Crispy Antelope Schnitzel – Easy Wild Game Dinner
Turn a small cut of antelope into a golden, fork-tender schnitzel! Quick, easy, and packed with flavor, this wild game recipe is perfect for garden-fresh sides or hearty meals.
Servings: 2
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.