Venison steaks tenderized to a perfect thickness, breaded with cornmeal and a southwest spice mix, then flash fried in cast-iron. Don't forget the jalapeno sauerkraut, if you can swing it (we have our own jars of homemade jalapeno kraut from Weston Sales Manager Ken Wilson; we understand you may not be so lucky).
Makes six schnitzels
- Ingredients -
(6) ½" thick venison steaks
1 egg
½ cup coarse ground cornmeal
1 tablespoon fresh cilantro leaves, chopped finely + a few sprigs to garnish
(we use our Weston Manual Kitchen Kit to chop everything and anything —
super quick, don't have to dirty our hands, can throw it in the dishwasher when we're done)
1 teaspoon chipotle powder
1 teaspoon coarse black pepper
½ teaspoon smoked paprika
½ teaspoon dry mustard
½ teaspoon onion powder
1/4 teaspoon ground coriander
1 tablespoon butter
1 lime
16 oz jalapeno sauerkraut
- Tools -
Weston Meat Cuber/Tenderizer
cast-iron skillet
Tenderize your venison steaks with the
Weston Meat Cuber/Tenderizer. The resulting steak should be a thin one, perfect for schnitzel.
Preheat your skillet over high heat.
In a large bowl, whisk together the egg.
In a separate large bowl, mix together cornmeal and seasonings.
Dip each venison steak into the egg, coating completely, then into the cornmeal mixture, coating completely again.
Once all steaks are seasoned, coat your hot skillet with butter, then place the steaks into it. Allow to brown, 2-3 minutes, then flip. After another minute or two, pour the sauerkraut into the skillet. Cook a few minutes more, until the sauerkraut is hot. Plate the schnitzel over a bed of sauerkraut, squeeze the lime over each schnitzel, garnish with cilantro sprigs, then sprinkle with a little paprika. Serve immediately.
