“Fried Venison Cutlets”
This is a set of guidelines. Amounts will vary depending on the amount of venison you have.
- Aged venison backstrap cut into thin slices on a bias and pounded until evenly thin
- Bread crumbs
- Salt and pepper
- Vegetable oil
Sprinkle the cutlets with salt and pepper. In a bowl, combine all of the dry ingredients, seasoning again with salt and pepper.
Pour 1 inch of vegetable oil into a medium-large skillet and heat over an open fire.
Brush the cutlets with a bit of oil on both sides and dip them into the flour mixture until covered. Set aside on a plate.
Test the temperature of the oil by adding a cutlet and seeing if the oil begins to bubble assertively. If it doesn't, remove the cutlet and let the oil become hotter. If it does, continue adding more cutlets. Turn them over halfway through cooking. Cook until golden brown on both sides.
Remove to a plate covered in paper towel and sprinkle with a bit more salt to keep them crispy. Serve immediately with lingonberry sauce or a favorite chutney.