Deer Schnitzel
Ingredients
1 1/2 – 2 lbs. deer top round
Salt and pepper
1/4 lb. bacon (chopped)
Egg wash (2 eggs beaten with 1/4 C. milk)
Cracker crumbs
1/2 C. chopped onion
1 tsp. paprika
1 C. sour cream
1 can tomato soup
Cooking Instructions
Trim any fat or silver skin from deer. Cut into cutlets. Sprinkle lightly with salt and pepper. Tenderize steaks by pounding on both sides with meat mallet. Cook bacon in large skillet until done. Remove bacon; set aside. Dip cutlets in egg wash, coat with crumbs. Cook cutlets in bacon grease slowly over medium heat until golden brown and cooked through. Drain on paper towels and set aside. Cook onion in 1 tablespoon bacon grease until soft. Stir in paprika, bacon, sour cream and tomato soup. Stir and cook until smooth and hot. Serve over cutlets. Sauce will be thick. Thin with milk if desired.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)