Venison Schnitzel Recipe - Easy Wild Game Dinner
This venison schnitzel recipe turns backstrap into crispy, golden cutlets with lemon. An easy wild game dinner that stretches meat and delivers big flavor.
Servings: 2
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.