Breaded venison schnitzel

Ingredients for 4 servings:

• 500 g venison, e.g. from the rib
• salt and pepper
• Paprika powder
• Game spice, optional
• 1 egg(s)
• e.g. breadcrumbs, made from wheat or spelt
• Oil or clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Remove any fat and tendons from the meat. If it hasn’t been trimmed yet, cut it into not-too-thick pieces. Flatten the schnitzel thinly (about 0.5 cm). In a shallow plate or similar, beat the egg with salt, pepper, and paprika. If desired, you can also add typical game spices. Place the breadcrumbs in another plate. First dip the schnitzel in the beaten egg, then coat it in the breadcrumbs, gently pressing the breadcrumbs onto the schnitzel with a fork if necessary. Heat the fat in a pan until bubbles form on a wooden spatula, for example. Fry the schnitzel on both sides until golden brown. Then transfer it to a baking dish and finish cooking in the oven at 160°C (220°F) top/bottom heat for 20-30 minutes. We served it as a side dish with potato gratin and summer endive salad.