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
- Tenderize the venison cutlets by pounding in between saran wrap with a meat tenderizer/hammer.
- 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.
- 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.
- Fry each side of the cutlets until golden brown.
Serve with mashed potatoes and steamed vegetables of your choice.