Venison Schnitzel

Ingredients

• 2 pounds venison tenderloin
• 1/4 cup vegetable oil
• 2 teaspoons bacon drippings
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, lightly beaten
• 2 tablespoons milk
• 1 cup dry bread crumbs
• 1/2 cup crushed buttery round cracker crumbs
• 2 tablespoons lemon juice

Directions

Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.

Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.

Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.

Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.