Prepare the Steaks:

Cut your venison into individual thin steaks, about 1 cm thick. If you struggle to slice the meat thinly with a filleting knife, cut thicker pieces (like medallions from a backstrap) and then tenderize them to the desired thickness using a meat mallet.

Set Up the Breading Stations:

Flour Station: Place the flour in a shallow bowl and set aside.

Egg Wash: Crack the eggs into a separate bowl, whisk until well combined, and set aside.

Breadcrumb Mix: In another bowl, combine the breadcrumbs with the Carnivore Collective “Venison” meat rub.

Bread the Steaks:

Dredge each venison steak in the flour, ensuring an even coating all over.

Dip the floured steak into the whisked eggs, making sure it’s completely covered in egg wash.

Transfer the steak to the breadcrumb mixture, pressing down to ensure an even coating of the breadcrumb and rub mix.

Cooking the Steaks:

Heat a pan over a hot campfire or cooktop and add enough oil to create a 1-2 cm layer in the pan.

Once the oil is hot, carefully place the breaded steaks into the pan. Make sure not to crowd the pan; each steak should have some space around it. You may need to cook the steaks in batches.

TIP: To check if the oil is hot enough, drop a small piece of bread into the oil. If it sizzles and turns golden brown, the oil is ready.

Fry the Steaks:

Fry the steaks for about 5 minutes on one side, until the bottom is golden brown.

Flip the steaks and cook for an additional 2-3 minutes, or until the other side is also golden brown.

TIP: If cooking multiple batches, you may need to add more oil to the pan. Allow the oil to reheat between batches.

Serve:

Once cooked, remove the steaks from the pan and place them on a paper towel-lined plate to drain excess oil.

Serve hot with your favorite sides.

Enjoy your crispy crumbed venison schnitzel!