Pan-Seared Venison Cutlets
2-3 tablespoons salt
2-3 tablespoons pepper
3-5 tablespoons garlic powder
3 cups flour
2 pounds venison loin, dry aged (deer, elk or pronghorn)
1 cup olive oil
If not already sliced, cut venison into thin (3/4 inch) steaks. Trim any fat or sinew from edges. If meat is not tender to the touch, pound lightly with a mallet.
Season both sides with salt, pepper and garlic powder to taste. Place in a ziplock bag with flour and shake lightly. Place in the refrigerator for about 30 minutes, shaking one or two more times.
Heat olive oil in a skillet on high heat. Don't put cutlets in until oil is very hot! Sear venison quickly (about 1 minute per side) until outside is light brown but center is still light pink.
Serve with potatoes, pasta or risotto. And don't forget the Lonetree Sangiovese!!
Recipe courtesy of Casey Hartlip, Lonetree Winery.
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