Venison Jaeger Schnitzel Hunters Cutlets Recipes

Steps:

• Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
• Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
• Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
• Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

Steps:

• Pound the cutlets and rub in the salt and pepper.
• Let stand for about 10 minutes.
• Dip cutlets into the beaten egg and then, crumbs.
• Brown in a small amount of oil over low heat for about 10 minutes on each side.
• While meat is browning, saute' the bacon and onions until golden brown.
• Add the tomato paste and mushrooms and saute' over a low heat.
• Add the wine, water, and seasonings; let simmer for about 5 minutes.
• Stir in the sour cream.
• Pour over the schnitzel.