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A few weeks before hunting season ended last year, Scott finally got a deer. It’s nice to have venison in the freezer that’s for sure. I’ve made a few dishes out of our supply of venison meat which includes stew, roast, grilled, and this traditional pan-fried venison dish. I learned this from my mother-in-law years ago so whenever we have venison meat, this is almost like a staple dish to make.

Recipe:

Ingredients

  • thin venison cutlets
  • 2 cups of flour
  • 2 cups of Italian bread crumbs
  • 1 egg, beaten
  • 1/2 cup milk
  • garlic powder
  • dried oregano
  • salt and pepper
  • oil for pan frying

Instructions

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  1. Tenderize the venison cutlets by pounding in between saran wrap with a meat tenderizer/hammer.
  2. Mix together egg and milk. Season with garlic powder, dried oregano, salt, and pepper. In a separate platter, season the flour with garlic powder, dried oregano, salt, and pepper. Place the Italian bread crumbs in another plate.
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  4. Heat up oil in the iron skillet. Lightly coat the cutlets with flour, then dip them in the egg & milk mixture, then the Italian bread crumbs.
  5. Fry each side of the cutlets until golden brown.

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Serve with mashed potatoes and steamed vegetables of your choice.

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