If you process a fawn whole, the meat is completely or at least partially removed, depending on your preference, and divided into portions, and the brains and offal (liver and kidney) can also be used. Season the meat with salt and rosemary, if desired, turn it in flour, pass it through the beaten eggs and finally roll it in the breadcrumbs. Heat the fat in a suitable pan and slowly fry the breaded pieces of fawn until golden brown. Remove, drain well or dab with kitchen paper and serve garnished with lemon slices and parsley. Serve with parsley potatoes and Vogerlsalat.
Preparation Tip:
Add one or two unpeeled cloves of garlic, lightly pressed between your fingers, to the shortening. This makes the Kitzerl taste even spicier.
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