How To Cook Venison Cutlets - How To Cook. Sprinkle the cutlets with salt and pepper. Add another handful of garlic and more cutlets, repeating the process.
Venison Cutlets Sous Vide One Man's Meat
Remove all fat from meat. Melt fat in skillet and fry meat until well browned on both sides. Pound thoroughly with a tenderizing hammer. Cut venison into individual cutlets and roll in well seasoned flour. Remove and roll in cracker and flour mixture. Fry in hot cooking oil until golden brown, turning once. When nicely browned, pour sour cream over cutlets and season with salt and pepper, worcestershire sauce, celery salt and bay leaf. Below are some recommended cooking methods for the various cuts of venison. Cover skillet and cook about an hour on low heat or until tender. Place meat on a hot platter.
Place meat on a hot platter. Preheat grill, smoker, or oven to 400º f while the venison is resting. The warm, hearty, earthy flavors paired with vegetables and bread make my mouth water just thinking. Whip up some mashed potatoes, add a vegetable (i love peas with venison), a dinner roll and you have heaven on a plate. Sprinkle the cutlets with salt and pepper. Use turkey slices in place of other poultry like chicken. Amounts will vary depending on the amount of venison you have. Squeeze lemon juice on venison. When nicely browned, pour sour cream over cutlets and season with salt and pepper, worcestershire sauce, celery salt and bay leaf. Fry in hot cooking oil until golden brown, turning once. Below are some recommended cooking methods for the various cuts of venison.
