Jaegerschnitzel
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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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
Description
In this Jaegerschnitzel recipe, thin venison medallions are lightly pounded to a delicate thickness and optionally dusted with flour before searing in bacon fat for a flavorful crust. The accompanying sauce starts by sautéing a mix of fresh mushrooms and yellow onion in bacon fat until softened and browned, then combined with venison stock and a small amount of cream to create a rich, velvety sauce.
The quick searing preserves a tender center in the meat, while the mushroom-onion sauce infuses the dish with earthy, savory notes balanced by the mild creaminess. This technique highlights the gamey flavor of venison without overpowering it.
Serve Jaegerschnitzel hot with sides like potatoes or greens for a hearty meal. Keeping the meat cold before cooking and careful handling during pounding helps maintain tenderness and appearance. The optional flour dusting adds a light coating and aids in browning.
Ingredients
- 1 pound venison medallions see above, or wild boar medallions
- salt
- 1 mixed fresh mushrooms cleaned and roughly chopped, up to 1 1/2 pounds
- 1/2 yellow onion roughly chopped
- 1/4 cup bacon fat lard or butter, divided
- flour optional, for dusting
- 2 tablespoons flour
- 1 cup venison stock (or duck or beef stock)
- 2 cream up to 4 tablespoons
- 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
- Keep venison medallions cold before cooking to keep the center pink.
- Salt and let the medallions sweat briefly before dusting with flour.
- Use fresh mushrooms and do not overcrowd the pan when sautéing to avoid steaming.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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