MI Coop Kitchen

Grandma Kay’s Venison Schnitzel

Recipe by
Great Lakes Energy Cooperative  
55 minutes
Prep: 30 minutes | Cook: 25 minutes | Servings: 4 servings


  • 2 pounds venison tenderloin
  • 1/4 cup vegetable oil
  • 2 teaspoons bacon drippings
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg (lightly beaten)
  • 2 tablespoons milk
  • 1 cup dry bread crumbs
  • 1/2 cup buttery round cracker crumbs (crushed)
  • 2 tablespoons lemon juice


  1. Cut venison into 1/2 inch steaks. Slice each steak in half horizontally from smallest to largest side until there is only a very small section keeping 2 halves connected. Slice a few small scores on the outer edges to keep from curling while frying.
  2. Preheat oil and bacon drippings in a large heavy skillet on medium heat.
  3. In a large shallow dish, combine flour, salt and pepper.
  4. In a separate shallow bowl, beat together egg and milk.
  5. In another shallow dish, combine bread crumbs and cracker crumbs.
  6. Dredge the steaks in the seasoned flour. Using a meat mallet, pound the steaks until just less than their 1/4 inch thickness.
  7. Dip the steaks in the egg mixture. Coat both sides with cracker and bread crumb mixture.
  8. Place the steaks in single layer into the hot oil. Fry for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice. Serve immediately.

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