It is a windy August afternoon. The thirsty Kalahari experiences temperatures as low as 3° Celsius in the morning, warming up to about 30° C during the day. As we approach spring, some plants and trees have started flowering, including the sweet thorn. It is another kind of beautiful. Golden grass dancing in the wind, tumbleweeds blowing across the Kalahari savannah. Flaming red sunsets as the dust covers the horizon.
In Africa you feel grounded in an indescribable way… It forces you to be in the moment…There is a constant sense of awe and surprise.
Karen Banks
Nothing can be more true. The Kalahari has grounded this city girl. The little things count, there is an appreciation of life in its simplest form. God is good! I continually live in awe and surprise of what this thirst land deliver. Moments, memories, memoirs, impressions, imprints in the red Kalahari sand.
As I reminiscence about my footprints in the Kalahari, I am reminded of my first venison recipe. Venison Schnitzels! I knew nothing about preparing or cooking venison but with this recipe, you cannot fail. It is perfect for a busy weeknight. The meat ( I use a venison backstrap) is usually thinned by pounding with a rolling pin ( how difficult can that be?) and then breaded before frying. I assure you this will be a crowd pleaser and a great way to use some of that venison in the freezer. Enjoy! Recipe on next page for your own delicious schnitzels.
Venison Schnitzels
INGREDIENTS
- 1 1/2 pounds of Venison Backstrap/ Fillet
- 1/2 cup Flour,seasoned with salt and pepper
- 2 Eggs, beaten
- 1 cup Dried breadcrumbs
- Olive oil for frying
Serves 4
This dish is traditionally served with fried potatoes or French fries
INSTRUCTIONS
Flatten it. Holding a sharp knife parallel to the working surface, cut the fillet into slices 3cm thick. Now butterfly each slice (don’t cut through it completely). Fold each butterflied slice open, put it between two layers of cling wrap and use a meat tenderizer or rolling pin to flatten it – which gives you a piece of meat that is suitable for schnitzel.
Production line. Put three soup plates next to one another on your work surface – put the seasoned flour in the first one, the beaten egg in the second and the breadcrumbs and parsley in the third. One by one, coat each piece of meat with flour, dip it in the beaten egg, and coat it with breadcrumbs and parsley.
Put the schnitzels in the fridge for an hour (they shouldn’t touch).
Heat the oil in a frying pan, and fry until golden brown. Dish up with lemon wedges.
This recipe would work for chicken and beef too.