Crunchy breaded venison escalopes

    25 min

    A deliciously different way to serve venison. Venison steaks are dredged in breadcrumbs, then pan-fried to perfection. Serve with mashed potatoes and gravy, if desired.

    22 people made this

    Serves: 4 

    • 215g dry seasoned breadcrumbs
    • 60g plain flour
    • salt and black pepper to taste
    • 2 eggs
    • 2 tablespoons milk
    • 4 (175g) venison steaks, pounded to 5mm thick
    • 125ml vegetable oil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Combine the breadcrumbs, flour, salt and pepper in a large plastic resealable bag. Beat the eggs and milk together in a shallow bowl.
    2. Dip each steak in the egg mixture, place it in the plastic bag and shake to coat with crumbs.
    3. Heat the oil in a frying pan over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.

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    Reviews & ratings
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    Reviews in English (18)


    This isn't a favorite in our house but it was easy to make and tasted ok. I would recommend marinading it in at least something to get rid of the natural taste of the venison, I found just frying it without a marinade had a very weird taste.  -  02 Apr 2009  (Review from Allrecipes US | Canada)


    This recipe is one of my husbands and my FAVORITE ways to cook Venison. It is easy and quite a tasty way to cook this kind of meat. Every year my husband kills a deer, and he is a VERY PICKY eater and it is hard to find different ways to cook Venison. Thank You for putting it on this site.  -  29 Jun 2009  (Review from Allrecipes US | Canada)


    This recipe was amazing! I used italian bread crumbs because those were what I had. Hubby loved it. I loved it. This is a keeper!  -  14 May 2010  (Review from Allrecipes US | Canada)