Red Sky Cafe's Chef Wes Stepp made his Venison Schnitzle.
Kosher Salt-Cracked Pepper
Diced Red Pepper
Directions:-In a saute pan lightly coated with olive oil, place in venison medallions that have been dredged through bread crumbs & lightly sprinkle with Kosher salt & cracked pepper.
-After turning medallions add 1/4 cup capers to pan, 1 TBSP stone ground mustard, 1/4 cup heavy cream, 1/4 cup sour cream and mix carefully in pan.
-Place over egg noodles and sprinkle with 1/2 TBSP diced red pepper & a sprinkle of fresh dill.