Crunchy breaded venison escalopes

    Crunchy breaded venison escalopes


    22 people made this

    About this recipe: 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.

    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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