I hunt, and I fish...and I eat what I harvest. At the moment I have a large amount of Venison in my freezer from this past season and I'm working on getting it used up to get some room in there. (not to mention filling my tum)
I usually process my own venison and other wild game, from the field dressing to the skinning, and then the meat processing. I prefer it this way because I know where the meat has been, whose hands have been on it, how long it has truly aged, and I control the cleanliness and proper handling and storage.
Coming up with ways to cook Venison is always a challenge, and I do love a challenge! My favorite is slow cooker style with a small pork roast in with it. Yum! But, I do have to diversify now and then.
This first recipe is how to make venison schnitzel using backstraps or tenderloin. The meat is pounded down and then marinated in a special sauce, then fried like cutlets. It's a delicious change to the standard "medallions" fried up, and a full meal comes out of it...not just a snack. ;-)
It has an oriental flare to it with a little sweet and salty at the same time.
Venison and Wild Game Recipes
Jane Doe Cooks....
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Venison Schnitzel with Pasta
The first thing I do is to clean up the backstraps or tenderloin by taking a very sharp fillet knife and shaving off any sinewy fat or brownish areas. These brownish areas happen during freezing and I don't think they are bad meat in any way, I just don't like the look of it.
You can use other cuts of venison for this too, I've used some venison roast with great results as well.
Now cut up the pieces into sections, usually in half. Then take the fillet knife and "butterfly" cut the thicker pieces. Don't cut all the way through, just slice through half until it will fold out kind of flat.
Now take your meat mallet and pound out the sections to about 1/4" thick. I spray a little cooking spray on my mallet to keep the meat from sticking to it as I pound it down. The pieces will be uneven shapes, but that's the beauty of it...in my humble opinion.
If you are doing this with the tougher cuts of venison, it will help tenderize it too. ;-)
Here's Team Schnitzel Marinade:
3 Tbls oil (canola or veggie oil)
1 Tbls fresh lemon juice
1 Tbls Soy Sauce
1 Tbls Worcestershire
1 Tsp brown sugar
2-3 cloves minced garlic
1/2 tsp pepper
you can add crushed red pepper flakes if you like a little heat
You will also need for frying: 2 eggs, 1/2 C. flour, 1 C. panko bread crumbs, splash of milk, a couple Tbs oil and a couple Tbs butter
Do not add salt, as the soy sauce has plenty of saltiness.
Note: the brown sugar was forgotten in the picture
Here are ingredients for the Sauce if serving Pasta:
Any of the leftover marinade, spooning off excess oil
1 tsp brown sugar (or use 2 Tbs. honey, my fav)
1 Tbs soy sauce
1 clove minced garlic
1/4 tsp pepper
1/2 tsp cornstarch (for thickening)
1 Tbs. water
2 Tbs. red wine of your choice
Whisk all of the marinade ingredients
together to combine
Place your venison pieces in the marinade and turn them over a couple of times to be sure they are well coated. Cover it with plastic wrap and place in the refrigerator for about an hour, turning them a couple of times during the hour to be sure they are all soaking in the marinade.
Remove the venison from the marinade. I put a wire rack over the dish and let the pieces drain off the excess liquid, which I will be using later. I transferred it to a small bowl and skimmed off the oil with a spoon. Discard the oil
Okay, I'm finally getting ready to fry them. Get a fry pan ready with 2 Tbs oil and 1 Tbs butter and heat over medium heat.
Also, if you are serving these over pasta have your pasta water boiling. Add your pasta while you are frying the venison, by the time the venison is ready the pasta will be ready too.
I have 2 eggs beaten with a splash of milk in one tray. Panko bread crumbs in another tray and some Flour in another. And of course, the meat.
Dredge the meat first in the flour coating it well and shake off the excess. Then dip into the egg, coating it well, then finally into the bread crumbs making sure it is completely coated with them.
Mix together the ingredients for the sauce in a small saucepan. Bring it to a simmer over medium heat.
Mix the cornstarch in a small cup with the water until dissolved. With a wire whisk, mix the cornstarch/water into the pan a little at a time. The sauce should not become thick like a gravy. You want it kind of thin. When it's where you like it turn off the heat and set aside.
Place your Venison in the pan and fry over medium heat until browned and then turn them over to brown the other side. A couple of minutes per side, longer depending on the thickness of the meat. Once you get them in the pan, leave them alone. Don't move them around or lift them constantly to check. Disturbing them too much is how you start losing the breading off the meat. Gently lift a corner to see the doneness after a minute or two.
I always taste test the first fried piece to be sure it is cooked through, cut off a good section so you will get the center of it too.
You may have to add a little more oil and butter to the pan, the panko bread crumbs soak it up as they cook.
Oh My! What have we here?? I found some roasted garlic in my freezer too! Well, into the sauce some of it went! :-)
Now serve with your favorite sides or over pasta with the homemade sauce. Add a little drizzled on the venison, or just keep a gravy boat on the table with the sauce for guests to add their own.
Note: I tried to bake these "schnitzels" and did not like the results. The breading was tough to deal with and it took much longer and was not as fuss-free as frying was. I felt the frying was the easiest method and they came out much more eye appealing. Tastier too.
VENISON SCHNITZEL
