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venison cutlet recipe

Chicken Fried Venison Cutlets with Mushroom Gravy

Author: Larry White
Chicken fried venison cutlets are the ultimate vehicle for creamy mushroom gravy. Served with a side of mashed potatoes, rice, or risotto, and you've got a complete comfort food dinner.
5 from 7 votes
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Course Main Course
Prep Time30 minutes
Cook Time30 minutes
Servings: 4 People

Ingredients 

For the Venison Cutlets

  • 4 four ounce venison backstrap portions (butterflied and pounded to 1/4" thin slices)
  • 1/4 cup all-purpose flour
  • 1/2 cup dried bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1/4 cup milk

For the Mushroom Sauce

  • 1/2 ounce dried porcini mushrooms (dried morel mushrooms or dried shiitakes work)
  • 1/2 unsalted venison stock or (chicken stock, veal stock)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup red onion, finely chopped
  • 3 garlic cloves, peeled finely & finely chopped
  • 1/2 cup dry white wine
  • 1 1/2 cups cremini mushrooms, sliced
  • 3/4 cup heavy cream
  • 1/2 teaspoon fresh thyme
  • kosher salt and black pepper to taste
  • chopped parsley for garnishing

Instructions

Hydrate the dried mushrooms.

  • Place the dried porcini mushrooms into a heat-proof vessel. Bring a 1/2 cup of water to a boil. Pour the boiling water over the mushrooms. Cover the container with a lid or plastic wrap and set aside for 15 minutes.

Set up a breading dredging station for the venison.

  • On your countertop, place 3 containers large enough to fit the venison. Place the flour in the first container, the beaten eggs & milk in the second container, and in the third container, the breadcrumbs and parmesan cheese.

Bread the Venison Cutlets.

  • Season the deer meat with salt and black pepper on both sides. Dredge each piece of meat in the flour, and shake off the excess. Dip the meat into the egg wash and then into the breadcrumb/cheese mixture. Set aside at room temperature while you make the mushroom sauce.

Make the sauce

  • Melt the butter in a small pot over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute while stirring. Add the wine and turn the heat up to medium-high. Cook the wine until it has reduced in volume by half. Strain the water in which the porcini mushrooms were soaking directly into the pot.
  • Chop the porcini mushrooms roughly and add them to the pot. Add the sliced cremini mushrooms, thyme, and heavy cream to the pot. Bring to a slow simmer and cook until the sauce has reduced down to a consistency in which it coats the back of a spoon. Season the sauce with salt and pepper. Turn on low and keep warm.

Cook the Cutlets

  • In a large cast iron skillet or other large heavy-bottomed frying pan, heat the olive oil on medium-high heat until it just starts to smoke. Cook on each side for about 2-3 minutes or until golden brown. Season immediately with salt and pepper after removing from the pan.

NOTES

If you're not a fan of mushrooms, give my venison gravy recipe a try using homemade venison broth.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!