Venison Schnitzel

Venison Schnitzel


"I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself."


55 m servings 669 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 669 kcal
  • 33%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 60.4 g
  • 121%
  • Cholesterol:
  • 242 mg
  • 81%
  • Sodium:
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  1. Cut tenderloin into 1/2 inch 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 skillet 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 bread crumbs 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 1/4 inch 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 paper towels. Sprinkle each steak lightly with lemon juice.
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  1. 40 Ratings


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...

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!

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 ...

Great taste! All I had was some ground venison so I made Venison Schnitzel Balls. I mixed in crumpled bacon into the ground venison made little meatballs. I then rolled in cracker crumbs then fr...

This was an excellent recipe for venison tenderloin. My Husband and children LOVED it. I would recommend this recipe to anyone who likes deer meat.

This was great.

Very tough. I even undercooked the meat and used the tenderest of cuts. The flavor of the crust was good, however. Maybe I'll try again with a different cut of venison. Thanks, Clint!

Tastes amazing! Was so good we fought overe the last piece! I used rice bread/crackers to make this a gluten free recipe and still tasted great. If you use flavored crackers (like garlic or vege...

This recipe was fantastic! I thought that it might taste a little gamey but it really didn't! My husband and I liked it and will definitely cook it again!