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.



  • 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



  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.
  3. venisonnuggets3

  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.


Serve with mashed potatoes and steamed vegetables of your choice.

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