Jaeger Schnitzel
Ingredients:
½ pound of Venison chops (5 or 6 x
1 inch backstrap chops)
1 cup of sliced Chicken of the
woods mushroom
1/3 cup sliced morel mushrooms
1 cup of all-purpose flour
1 cup of Italian breadcrumbs
1/4 teaspoon of salt
¼ teaspoon of black pepper
3 tablespoons of olive oil
3 tablespoons of butter
½ a sweet onion or one large
shallot
¼ cup of red wine
½ cup of beef stock or broth
2 eggs
¼ cup of heavy cream (or whole milk)
Place your venison cutlets between
2 layers of cling wrap (to keep things from splattering) and pound each side
with a meat hammer to tenderize.
Dredge the pounded cutlets in a
plate of flour salt and pepper, then coat in a bowl with the well beaten
eggs. Transfer the cutlets then to a
plate with the Italian breadcrumbs and thoroughly coat. Reserve some of the
flour for thickening later.
Heat a large heavy cast iron
skillet with the olive oil and butter over medium -high heat. In batches, cook
venison 3-4 minutes, or until browned, turning once. Remove the venison from
pan; set aside and keep warm.
Using the same pan used for the
cutlets, add the thinly sliced onion or shallot, and the mushrooms and sauté 3-4
minutes adding additional butter if necessary and salt and pepper, until
tender.
Add the wine and beef stock and
bring to a boil for several minutes.
Add the heavy cream or milk and
about a teaspoon of flour to thicken sauce to the consistency of gravy while
constantly stirring.
To serve pour the mushroom sauce
over the cutlets and enjoy with an accompaniment of traditional German
Spaetzle, butter noodles, or potato of your choice.
