Venison Schnitzle

Red Sky Cafe's Chef Wes Stepp made his Venison Schnitzle.

Ingredients:

Venison Medallions
Heavy Cream
Kosher Salt-Cracked Pepper
Capers
Stone-ground Mustard
Olive Oil
Swiss Char
Egg Noodles
Bread Crumbs
Fresh Parsley
Sour Cream
Fresh Dill
Diced Red Pepper
Spinach
Redneck Risotto

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.

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