Venison cutlets

How to make venison cutlets? Wash the venison thoroughly, remove coarse films and veins and cut into pieces of any size (to fit into a meat grinder). Remove the skin from the pork fat and cut into pieces approximately equal in size to the meat. Pass the prepared products through a meat grinder twice.

Wash the raw potatoes thoroughly and peel them. Cut into small pieces and pass through a meat grinder together with the meat. If desired, you can grate it on a grater with small teeth.

Peel the onion and garlic from the husk and pass through a meat grinder, pre-cut into pieces. Garlic can be crushed using a special press.

Pour stale wheat bread with warm milk (or water) and leave to swell. When the crackers soften, having absorbed almost all the liquid, you can continue. The bread crumb, slightly squeezed, is passed through a meat grinder after meat products.

Combine all the ingredients and add chicken egg and ground allspice to the mixture. Add salt to the mass, then mix thoroughly. Be sure to beat the minced meat on the surface of the table or on a cutting board to give a uniform, soft consistency (then the cutlets will be especially tender and juicy).

Pour a little cold water into the container, dip your hands into it (so that the minced meat does not stick) and divide the mass into small portions. Shape each blank for the cutlet into a ball, and then give the desired shape.

Breaded in flour or breadcrumbs (depends on personal preferences). Fry venison cutlets in a frying pan on hot vegetable oil for 5-7 minutes on each side until a beautiful golden crust forms.

Serve venison cutlets with a side dish if desired (boiled pasta, stewed vegetables, any crumbly porridge or mashed potatoes).

Bon appetit!

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.