Wild Venison Schnitzel with Spices

Cut the tenderloin into 1-inch thick strips, breaking it down into manageable pieces. Slice each piece in half lengthwise, cutting from the thinnest end towards the thicker side, until only a small fragment remains holding the two halves together. Make shallow cuts along the outer edges of each piece to prevent curling during frying.

Heat a generous amount of oil and bacon drippings in a substantial skillet over medium-high heat. In a separate container, mix together flour, salt, and pepper to create a seasoned coating. In another dish, whisk together egg and milk until well combined. Finally, combine bread crumbs and crushed crackers for a crunchy coating.

Coat each piece of meat in the seasoned flour mixture, then use a meat mallet to gently pound it down to almost 1/8 inch thickness. Dip the coated pieces into the egg mixture, making sure they're fully saturated, and then coat them evenly on both sides with the bread crumb mixture. Place the prepared pieces on a clean plate and set them aside.

Once all the pieces are evenly coated, carefully place them in a single layer into the hot oil. Fry for 2 to 3 minutes on each side, or until they're golden brown and crispy. Remove the fried pieces from the oil with a slotted spoon and drain them on paper towels. Finish each piece by sprinkling it lightly with fresh lemon juice.