Venison cutlets
Description
The dish is prepared without unnecessary complications. As you can see, the recipe for venison cutlets is essentially no different from that of regular cutlets, so if your husband happens to get lucky on a hunting trip, don't panic! :) However, I do recommend adding some fat, as venison tends to be rather tough on its own. That's exactly why I prefer to simmer the cutlets for a bit longer in tomato sauce after frying—to make them more tender. Happy cooking! I hope you'll enjoy this simple venison cutlet recipe. Serve the dish warm.
Instructions
- 1
Step 1
1. Grind the venison together with the fat through a meat grinder. Salt, pepper, and add spices.
- 2
Step 2
2. Remove the crusts from white bread and soak it in water or milk.
- 3
Step 3
3. Add egg, softened bread, and one finely chopped onion to the minced meat. Mix thoroughly.
- 4
Step 4
4. Shape the minced meat into cutlets, and coat each one on all sides with flour.
- 5
Step 5
5. Now fry each patty on both sides, or prepare the sauce. Dilute tomato paste with water, add minced carrots and onion, and simmer everything together for 15 minutes.