Hank Shaw's Venison Jägerschnitzel - Simple And Delicious | Field To Table Series

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice the venison back strap into medallions and pound them out to about 1/4 inch thickness.

Sprinkle all-purpose flour over the cutlets, dusting them lightly without excess flour.

Preheat the oven to 175°F and prepare a baking sheet with paper towels to keep the cooked cutlets warm.

Heat lard in a large cast iron skillet until hot enough that flour sizzles when sprinkled in.

Add the cutlets to the skillet, cooking for 2 minutes on each side until golden brown.

Remove the cooked cutlets and place them on the baking sheet to drain excess oil.

In the same skillet, add mushrooms and onions, sautéing until softened.

Add red wine to the skillet and bring to a boil.

Pour in 1 cup of chicken stock and add a pinch of caraway seed and celery seed, stirring to combine.

Let the mixture cook down for 4-5 minutes until reduced by about half.

Stir in 2-3 tablespoons of goat cheese as a substitute for sour cream, mixing until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens