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Venison Cutlets Recipe

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This recipe for Venison Cutlets is from Susie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serving sized pieces of meat
Milk
Flour
Corn Meal
Rosemary
Garlic Powder
Salt and Pepper
Directions:
Directions:
Rinse meat then pound pieces of meat with a mallet or a can.** Put the meat in a plastic covered container and cover with milk and let it soak overnight. When ready to prepare, drain off the milk and rinse the meat. Put flour, enough to coat all the pieces, and about a half a cup of corn meal along with the seasonings in a bowl. Dredge each piece of meat then fry in enough hot oil to cover the bottom of the pan until brown on both sides.
To make gravy, remove the meat and add flour to the drippings in the pan. Cook and stir for a minute then gradually add milk until desired consistancy. Cook until thickened and add more milk if needed. Salt and pepper to taste. Serve over meat and mashed potatoes.
** Note: if using Cubed portions, do not pound the meat**
The amount of flour and corn meal you need depends on how meat used, and all the seasonings are to taste. I don't use too much oil in the pan, but you can always add more, especially after you turn the meat.

 

 

 

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