Breaded Venison Escalopes

    (45)
    55 min

    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.


    39 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (45)

    Reviews in English (33)

    by
    36

    Not bad I had a back strap given to me last weekend so I looked for a recipe to cook it with and I chose this one. Did not have lemon juice but I had key lime juice and as soon as it came out of the frying pan I dribbleld the lime juice on every peice that was finished. I was very impressed I ended up eating the whole back strap myself. Will use this again no problem.  -  05 Dec 2010  (Review from Allrecipes US | Canada)

    by
    21

    Great recipe! A big improvement from how I used to fry venison tenderloin. I did add some walnuts that I processed in my food processor to the bread crumb/cracker mixture. We love this!  -  06 Feb 2010  (Review from Allrecipes US | Canada)

    by
    20

    This was terrific! I first prepared the venison using the maranade in Gordo's Good Venison recipe found on this site. I then prepared it using this recipe, with the exception of using 1/2 flour and 1/2 pancake mix. This was the best fried venison I have ever had.  -  29 Dec 2006  (Review from Allrecipes US | Canada)

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