Venison Schnitzel with Crunchy Cabbage Slaw
By Mark LaBrooy
Tender crumbed venison schnitzels, served with a crisp cabbage and carrot slaw. Venison is usually cooked rare over the fire, but tenderised thin, coated in panko breadcrumbs and shallow-fried until golden, it makes an incredibly juicy schnitzel with a seriously crunchy crust. Paired with fresh slaw tossed through creamy Kewpie mayonnaise and lemon, it's a simple, satisfying meal packed with flavour and texture.
Serves: 4 | Prep time: 20 minutes | Cooking time: 15 minutes
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INGREDIENTS |
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4 venison steaks (approximately 180 g each) |
100 g plain flour |
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2 eggs, lightly beaten |
150 g panko breadcrumbs |
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Sea salt flakes |
Freshly cracked black pepper |
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200 ml olive oil |
200 g butter, for shallow-frying |
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Lemon wedges, to serve |
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CRUNCHY CABBAGE SLAW
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300 g white cabbage, finely shredded |
1 carrot, julienned |
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120 g Kewpie mayonnaise |
Finely grated zest and juice of 1 lemon |
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Sea salt flakes |
Freshly cracked black pepper |
DIRECTIONS
Quarter the cabbage and cut out the core so each piece sits flat on the board. Working with the Furi Pro Triple Rivet East/West™ Santoku 17cm, slice the cabbage into fine ribbons and julienne the carrot into even strips. Place both into a large mixing bowl.
Add the Kewpie mayonnaise, lemon zest and lemon juice. Season with sea salt flakes and freshly cracked black pepper, then toss until the vegetables are evenly coated. Refrigerate until ready to serve.
If you are starting from a whole backstrap, portion the venison with the Furi Pro Triple Rivet Butcher's Knife 26cm. Use the full length of the blade in one clean stroke rather than sawing back and forth, then tenderise each steak to an even 5–7 mm thickness.
Season the tenderised venison steaks on both sides with sea salt flakes and freshly cracked black pepper.
Place the flour, beaten eggs and panko breadcrumbs into three separate shallow bowls or trays.
Working with one steak at a time, coat the venison in flour and shake away any excess. Dip it into the beaten egg, allowing the excess to drip away, then press it firmly into the panko breadcrumbs until completely and evenly coated.
Add the olive oil and butter to a large frying pan over medium heat. Use enough to create a shallow layer of cooking fat and allow it to heat before adding the schnitzels.
Working in batches if necessary, carefully lower the schnitzels into the pan. Fry for 2–3 minutes on each side or until the crumb is deeply golden and crisp and the venison is just cooked through.
Transfer the schnitzels to paper towel and allow them to drain briefly. Season immediately with a little extra sea salt while still hot.
Serve the hot venison schnitzels alongside a generous pile of crunchy cabbage slaw, with lemon wedges for squeezing over just before eating.
TIPS
- Venison is naturally lean, so cook it quickly to keep it tender and juicy.
- Tenderising the steaks to an even thickness helps them cook quickly and consistently.
- Press the panko firmly onto the venison to create an even crust that adheres to the meat and stays crisp during frying.
- Keep the cooking fat at a steady medium heat. If it is too cool, the crumb may absorb excess oil; if it is too hot, the butter and breadcrumbs may burn.
- Fry the schnitzels in batches to avoid overcrowding the pan and lowering its temperature.
- Dress the slaw shortly before serving if you prefer it especially crisp.