Schnitzel Using Moose Or Venison
Ingredients
Rump roast of moose or deer, partially thawed
1 Tbsp. salt salt
2 tsp. onion powder
1 tsp. freshly ground pepper
1 1/2 C. cracker crumbs
2 or 3 well beaten eggs
1/2 C. milk
Cooking Instructions
1. Using a well-sharpened kitchen knife, cut roast before it has completely thawed. This is indicated by the presence of ice crystals still in the meat. 2. Steaks should be approximately 1/4 inch in thickness. 3. Combine cracker crumbs and seasonings, and mound on a plate. 4. Dip steak in milk and then cover completely in crumbs. This steak is then placed in egg and once again rolled in crumb mixture. Repeat this process until all steaks have been coated. 5. Place off to the side until cooking begins. 6. Heat electric skillet to 375 degrees with about 1 1/2 tablespoons of oil in pan. 7. Carefully place steaks in pan and cook 8 minutes each side or until crumbs are dark golden in color.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)