Breaded Venison Escalopes

Breaded Venison Escalopes


39 people made this

About this recipe: This is a wonderful venison dish, which goes well with just about anything. Venison fillets are pounded thin, breaded and pan-fried until crisp and golden.

Clint Wigen

Makes: 4 

  • 900g venison fillet
  • 4 tablespoons vegetable oil
  • 1 dessertspoon bacon drippings
  • 100g plain flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, lightly beaten
  • 2 tablespoons milk
  • 110g dry breadcrumbs
  • 30g crushed buttery round crackers, such as Ritz
  • 2 tablespoons lemon juice

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Cut venison fillet into 1.25cm 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.
  2. Preheat oil and bacon drippings in a large heavy frying pan 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 breadcrumbs and cracker crumbs.
  3. Dredge the steaks in the seasoned flour and using a meat mallet, pound them down to just slightly less than their 5mm 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.
  4. Fry steaks for 2 to 3 minutes on each side or until golden brown. Drain on kitchen towels. Sprinkle each steak lightly with lemon juice.

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