Jaeger Schnitzel (Venison)
From The Complete Hunter Venison Cookery Cookbook
Schnitzel is the German work for “cutlet” and describes meat that is dipped in egg, breaded and fried. “Jaeger”, or “hunter’s style,” means that the schnitzel is served with a mushroom gravy.
This is one of my favorite ways to make venison that I have found so far! I served it with some steamed cauliflower and broccoli and a glass of wine. Enjoy!
1 tbsp. butter
1/4 c. finely chopped shallots
8 oz. fresh mushrooms, sliced (I used a can of mushrooms)
1/2 c. dry sherry
2 c. beef or venison stock
1/4 c. all-purpose flour
1/4 tsp. seasoned salt
1/3 c. all-purpose flour
1/2 tsp. coarsely ground pepper
1/2 tsp. seasoned salt
4 boneless venison loin steaks (4 oz. each), pounded to 1/4-inch thickness
2 eggs, lightly beaten
1/2 c. dry unseasoned bread crumbs
3 tbsp. vegetable oil
1 tbsp. lemon juice
Lemon wedges or slices for garnish
Parsley for garnish (Optional)
For gravy, in 2-quart saucepan, melt butter over medium heat. Add shallots. Cook for 2 to 3 minutes, or until golden, stirring occasionally. Add mushrooms and sherry. Cook for 4 to 5 minutes, or until mushrooms are tender, stirring occasionally.
In 2-cup measure, combine stock and 1/4 cup flour. Gradually stir stock mixture into pan. Cook for 8 to 10 minutes, or until gravy is thickened and bubbly, stirring constantly. Stir in 1/4 teaspoon seasoned salt. Set aside and keep warm.
In shallow dish, combine 1/3 cup flour, the pepper and 1/2 teaspoon seasoned salt. Dredge steaks in flour mixture to coat. Dip steaks in eggs, then dredge in bread crumbs. In 12-inch nonstick skillet, heat oil over medium heat. Cook steaks for 4 to 6 minutes, or until browned, turning steaks over once.
Sprinkle steaks evenly with juice. Serve with gravy and lemon wedges. Garnish with snipped fresh parsley, if desired.
Makes 4 servings.
Protein: 35 g.
Carbohydrate: 30 g.
Fat: 20 g.
Cholesterol: 210 mg.
Sodium: 836 mg.