So I used WildBret since I didn’t want to say venison. A nice neighbor (thank you) was kind enough to gift me some venison he had gotten from a successful hunt. I love venison. I’m not sure what part of the animal it was from, but I knew enough that it wasn’t back strap. I decided to make it into a schnitzel. Coated in seasoned Panko with lemon and capers for a pop. Then served over spetzel. I hope you like it.

2 pounds venison round pounded thin
1 /2 cup rice flour
2 beaten eggs
1/4 cup milk
2 cups seasoned panko
breadcrumbs
1 teaspoon Italian herbs
4 ounces butter
4 ounces cooking oil
1/4 cup lemon juice
1/4 cup sherry
2 tablespoons capers
(Use sparsely)
Spaetzle
Parsley
Butter

And rice flour and Italian herbs to pie pan 1.

Add eggs and milk and beat in pie pan 2.

Add Panko to pie pan 3.

Make sure the venison is pounded thin 1/4 inch.

Coat in pie pan 1 to coat.

Dip in pie pan 2 to coat.

Coat in pie pan 3 to coat.

Heat butter and oil in skillet on medium heat.

Add covered venison to hot oil. Cook for 4 minutes or until golden brown. Flip.

Cook for 3-4 minutes until golden brown remove to a paper towel.

Cook remaining venison the same method.

Add lemon and sherry to pan and deglaze.

Add capers and add venison back to pan.

Top with parsley serve with spietzel.