Venison Schnitzel in Beer

Skin the leg of venison and cut into cutlets. Lightly pound the meat, score the edges and season with salt. Sauté minced onions and finely chopped celery in lard until translucent. Put the meat on top, brown, add spices and a little water and simmer with the lid closed.

Remove the meat, evaporate the juice, thicken with flour, brown, pour water and boil well. Dilute the strained sauce with beer, put the meat in and just heat it up. Serve with potatoes.

From Ralli64 (Grandma’s recipes)

Tip: Always use aromatic spices to refine your dishes!

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