Jaegerschnitzel
User Reviews
5.0
48 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
4 people
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Calories
399 kcal
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Course
Main Course
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Cuisine
German
Jaegerschnitzel
Report
I use venison backstrap or pounded heart cutlets for this normally, but cutlets made from grouse, duck, goose, wild hog or bear loin are all great options.
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Ingredients
- 1 pound venison or wild boar medallions (see above)
- salt
- 1 to 1 1/2 pounds mixed fresh mushrooms, cleaned and roughly chopped
- 1/2 yellow onion, roughly chopped
- 1/4 cup Bacon fat, lard or butter, divided
- Flour for dusting (optional)
- 2 tablespoons flour
- 1 cup venison stock (or duck or beef stock)
- 2 to 4 tablespoons cream
- Black pepper to taste
Instructions
- Place the meat between two pieces of plastic wrap and pound until it is about 1/8 inch thick. Do this firmly, but don't wail on the meat or you will tear it. Trim the cutlets to an even shape if you want.
- Set a large sauté pan over high heat for 1 minute, then add the mushrooms to the hot, dry pan. Shake them around so they don't stick too much and cook the mushrooms until they give up their water, about 3 or 4 minutes. Add 2 tablespoons of the bacon fat and onions and stir-fry everything until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.
- Dust the cutlets in flour if you want to. Add the remaining bacon fat to the sauté pan and let it heat up over medium-high heat. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula or bacon press. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate. (If you have a lot of them, set the plate in the oven and set it to "warm.")
- Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook until it is the color of coffee-with-cream. Slowly pour in the stock, plus any juices that have come off the cutlets while they rest. You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add the mushrooms and onions back to the pan and toss to coat in the sauce. Add salt and black pepper to taste. Pour this over the cutlets and serve at once.
Notes
- If you want the meat to still be pink in the center, make sure you keep it cold. Salt it, then let it sweat a little, then dust in flour, then set the cutlets back in the fridge until you fry them.
Nutrition Information
Show Details
Calories
399kcal
(20%)
Carbohydrates
4g
(1%)
Protein
44g
(88%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
146mg
(49%)
Sodium
114mg
(5%)
Potassium
605mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 4g | 1% |
| Protein | 44g | 88% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 146mg | 49% |
| Sodium | 114mg | 5% |
| Potassium | 605mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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