Marinate the cutlets in a mixture of the
rippings to skillet.
Place venison cutlets in skillet, squeeze a small
Pound steaks until meat is about 1/4-inch thick.
Rub oregano into the meat.
Mix milk and eggs in a bowl large enough to hold cutlets.
Mix bread crumbs and pepper in second bowl.
Dip cutlets in milk mixture, then in crumbs, coating both sides.
Heat olive oil in a heavy saute pan and saute, turning once until cutlets are browned and meat cooked.
Serve with lemon wedges.
Serves 2 or 3 people.
Soak venison in strong vinegar for about 2 hours; remove, pat dry with paper towels and tenderize by pounding with a meat mallet.
Set aside.
Combine flour, salt and pepper; combine eggs and milk.
Combine bread crumbs and paprika.
Dredge cutlets in flour mixture.
Dip into egg mixture and coat with bread crumb mixture.
Saute in hot oil for 2 1/2 to 3 minutes per side. Yield: about 6 servings.
eat and set aside.
Cutlets.
In 3 shallow dishes
he key to the whole recipe... Pay attention!
Chicken cooks
se with game.
This recipe can be doubled.
It
Mix meats together.
In a seperate container mix dry ingredients thoroughly.
Combine meat and spices, mix thoroughly.
Add water.
Can be used right away, but for best results, put it into an air tight container and set in refrigerator for 24 hours.
Can be stuffed into Medium Casings or used in bulk form depending on your recipe.
Cut venison into 1-inch cubes.
0 minutes.
FOR CUTLETS------------.
Sprinkle the cutlets with salt and
reasts and pound into cutlets. Sprinkle the chicken cutlets lightly on both
Season steaks with salt and pepper and roll in bread crumbs. Melt shortening in skillet and fry steaks until well browned on both sides.
Place on a hot platter.
Make a gravy with drippings remaining in pan and add 1/4 cup currant jelly.
Pour over steaks. Serve with currant jelly or apples cooked in a Port wine.
Allow 1/2 to 3/4 pound per person.
Trim excess fat from venison.
In large bowl, mix beer, garlic,
salt, pepper, onions and
bay
leaves.
Add
venison. Marinate in refrigerator for 12 to 14 hours, turning occasionally. Remove venison and onions\tfrom
marinade\tand place in crock-pot.\tPour 1 cup barbecue sauce over venison.
Cover and cook on low setting for 7 to 10 hours.
Makes 6 servings.
Mix all marinade ingredients together in a small measuring cup.
Place venison steaks in a large zip lock bag.
Pour marinade over steaks and seal bag.
Place bag in a flat casserole dish so that the steaks are in a single layer.
Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
Drain marinade and grill steaks to desired doneness.
I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.
ike veal or pork cutlets, try these turkey cutlets. Just tell your
Sauce:
Reserve
3
tablespoons
drippings
from frying cutlets; add butter
and garlic.
Blend well over medium heat. Add mushrooms and saute until tender.
Blend in wine, parsley, salt, pepper and lemon juice.
Cook on low heat for 4 minutes. Add artichoke
hearts,
(optional
peas)
and heat thoroughly. Arrange cutlets on
platter
and
pour
sauce
over
cutlets. Garnish with parsley and lemon wedges, if desired.
Makes 6 to 8 servings.
Dredge venison in flour and salt.
Melt bacon fat in a soup kettle and brown venison pieces in fat.
Add sugar, onions and cider.
Cover kettle and simmer for 2 hours.
Add water if kettle begins to steam away liquid.
Add stock and vegetables and cook over medium heat 25 minutes until vegetables are tender.
You can mix a paste of flour and water and stir into broth if you need to do this to thicken.
Mix crumbs and Parmesan cheese; set aside.
Combine eggs, salt and pepper.
Heat oil in skillet.
Dip cutlets into egg mixture, then into crumb mixture.
Brown on both sides.
Arrange cutlets in a 9 x 13-inch baking dish.
Pour Tomato Sauce over cutlets (recipe follows).
Rub steaks with salt and pepper; roll in bread crumbs.
Melt fat in skillet and fry meat until well browned on both sides.
Place meat on a hot platter.
Make a gravy using currant jelly; pour over steaks.
Serve with currant jelly or apples simmered in port wine.
Beat eggs in milk.
Roll meat in egg mixture, then cracker crumbs.
Roll meat second time in eggs and crackers.
Fry in medium hot oil slowly until done.
Cover meat with cheese.
Cover pan until cheese melts.