Deer Schnitzel
1 1/2 - 2 pounds of deer top round
Salt and pepper
1/4 pound of bacon (chopped)
Egg wash (2 eggs beaten with 1/4 cup of milk)
Cracker crumbs
1/2 cup of chopped onion
1 teaspoon of paprika
1 cup of sour cream
1 can of tomato soup |
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Trim any fat or silver skin from deer. Cut into cutlets. Sprinkle lightly with salt and pepper. Tenderize steaks by pounding on both sides with meat mallet. Cook the bacon in large skillet until done. Remove bacon; set aside. Dip cutlets in egg wash, coat with crumbs. Cook cutlets in bacon grease slowly over medium heat until golden brown and cooked through. Drain on paper towels and set aside. Cook onion in 1 tablespoon bacon grease until soft. Stir in paprika, bacon, sour cream and tomato soup. Stir and cook until smooth and hot. Serve over cutlets. Sauce will be thick. Thin with milk if desired. Grocery Coupons and More!  | 
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