Breaded venison steaks are a real delicacy. Venison meat, when properly aged, is very tender and tasty, as the aging process reduces the gamey flavor. Therefore, it is an excellent meat for various preparations. One of these is surely breaded venison cutlets, which everyone in my family loves, including the kids.
Preparing them is very easy; they are made almost like traditional breaded cutlets, although I like to add some aromatic herbs to the breading, such as rosemary and parsley. Occasionally, I also opt for a leaf of sage.
Of course, you can also use roe deer meat instead of venison for this recipe.
If you like venison, try these other recipes of mine as well:
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 venison steaks (8 if they are small)
- to taste salt
- to taste black pepper
- to taste all-purpose flour
- 2 egg whites
- 2 sprigs rosemary
- 1 tablespoon chopped parsley
- 1 1/2 cups panko (or breadcrumbs)
- 2 1/4 cups peanut oil
- to taste lemon (optional)
- to taste cranberry jam (optional)
Steps
To prepare the breaded venison steaks, pound the venison steaks, one at a time, between two sheets of plastic wrap or parchment paper to ensure they have an even thickness. Salt and pepper both sides.
Prepare a plate with 2-3 tablespoons of flour.
In another plate, place the egg whites and beat them with a fork.Finely chop the washed and dried rosemary needles with a knife. Place them in a small dish along with the parsley and panko. Mix well.
Then coat the venison steaks, one at a time, on both sides, first in the flour, then in the beaten egg whites, and finally in the herb-flavored panko.
Place the breaded steaks on a sheet of parchment paper or kitchen paper.
Heat the oil in a wide-bottomed pan suitable for frying until it reaches about 330 degrees Fahrenheit (if you do not have a thermometer, you can dip the handle of a wooden spoon into the oil; if bubbles rise around it, it’s ready).
Then add the breaded venison steaks to the hot oil and let them fry for 3-4 minutes, turning them occasionally, until they are nicely golden brown on both sides. If they darken too quickly, lower the heat.
Once golden, remove the venison steaks from the oil and place them on kitchen paper to absorb the excess oil. Serve immediately with lemon slices and cranberry jam for those who like it.
Breaded venison steaks are excellent served with fresh salad or even roasted potatoes.
