Venison Cutlets Recipe #350803
A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk.
From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
by Molly53
25 min | 10 min prep
SERVES 6
- 3 1/2 lbs venison steak
- salt and pepper, to taste
- breadcrumbs
- 1/2 cup fat
- 1/4 cup currant jelly
- Rub steaks with salt and pepper; roll in bread crumbs.
- Melt fat in skillet and fry meat until well browned on both sides.
- Place meat on a hot platter.
- Make a gravy using currant jelly; pour over steaks.
- Serve with currant jelly or apples simmered in port wine.
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5 stars