About this recipe: This recipe is a delicious alternative to traditional chicken escalopes. Venison is pounded thin, breaded and pan-fried until golden, then served with a caramelised onion white gravy. Perfect with mashed potatoes.
If you prefer a less gamy taste, you can marinate the pounded steaks in milk for 30 minutes.
The caramelised onions may also be stirred into the gravy as it simmers.
This was really good. However my whole family hunts so we have a lot of wild meat. (which is the healthiest for you) The way we prepare our venison and elk steaks is the way we would do a beef steak, We spead it with olive oil,using a pastry brush, shake on our seasonings,let set about ten minutes, place them on the preheated grill seasoned side down, brush top side with olive oil and shake on seasonings. Only grill each side for 5 - 8 minutes, You never want to overcook wild game. It comes out delicious this way and very moist, (unless you overcook it) Wild game has not got a lot of fat, it is very lean and very healthy because of that. Some people feel, that because it is wild, it needs to be cooked a long time, not true! Rare to med rare is the best for wild game. - 24 Oct 2008 (Review from Allrecipes US | Canada)
I loved this recipe! the coating was crispy, the meat succulent and tender, and the gravy was divine. I am not a fan of chicken fried recipes, but this almost reminded me of a schnitzel, and was heavenly in every mouthful! - 27 Oct 2008 (Review from Allrecipes US | Canada)
I thought this recipe was great! the breadcrumb/cornmeal mix was yummy and the carmelized onion was tasty and nice for presentation. I served over white rice and doubled the milk for the gravy since I had plenty of bread crumb mixture left. husband said it was interesting and different (than other chicken fried venison he'd had) but definitely good. I would even try frying veggies in this mix. I did think the egg/milk mixture was a little runny and I would have liked to taste more of the pepper sauce so I'd cut back on the milk there next time. - 10 Feb 2009 (Review from Allrecipes US | Canada)