that is our little venison schnitzels....
maybe im weird but i find the way these look like(technically they ARE) little teeny-tiny little ribeye steaks adorable. they are just so cute, little cabbage patch doll steaks. ok, so yeah, im weird, but i bet you've never considered a lamb chop beautiful either.
.....i love meat.
deer tend to be processed with differant constants then cows, but all the parts are the same and translate with a bit of thought. most of a pig can be translated the same way too....get this, pork chops are 'pig porterhouse' and 'pig t-bones'. ta da
Venison Backstrap Schnitzels
1-2 LB Venison Backstrap
2 Cups Flour
1 eggs beaten
2 Cups Panko
Salt, Pepper, Garlic Powder (the Trifecta of cooking)
Oil for Cooking
clean the back strap of extra fat and silver skin. there will be a portion on one side 'the chain' that you need to remove in order to clean the fat from under it. dont be afraid to seperate this meat, jsut bread it up and cook it last.
one big differance between venison and beef is the taste of the fat. the intramuscular (marbled fat) is fine oni a deer, but the exterior fat does not taste good the way it does on a cow. be sure to remove all exterior fat.
slice the meat 1/2 inche thick at and angel, you will begin to see the likeness to a ribeye when you lay them out flat.
add the seasonings to your flour. Coat each peice of meat in flour, shake, dunk in eggs, shake, press into panko enough to flatten and fry in VERY hot oil.
Hubby says these are like meat potato chips