• venison
  • burgundy wine
  • 2 beaten eggs
  • bread crumbs(plain or italian)
  • salt, pepper, and garlic powder


Put venison cutlets in enough wine to cover. Leave in refrigerator overnight. Season with salt, pepper, and garlic powder to taste. Put pieces into beaten eggs and then into bread crumbs. Put into skillet at medium heat with enough oil to cover cutlets about halfway up. Cook until golden brown

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Submitted 6/13/05.
Source: My Files
Submitted By: Monica Soltz
Fried Venison