My Famous Venison Jägerschnitzel Recipe - Breaded Deer Backstrap with Hunter/Mushroom Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by making the mushroom sauce because it's the most time-consuming part.

Melt butter in an enamel Dutch oven or a large skillet.

Add chopped onions and mushrooms to the melted butter, then add sliced garlic.

Sauté until the mushrooms are tender.

Stir in kosher salt, black pepper, and dry thyme.

Sprinkle in all-purpose flour and let it cook for a minute.

Stir in tomato paste thoroughly.

Add dry white wine to deglaze the pan, scraping up brown bits.

Let it simmer for 3 to 5 minutes until most of the liquid is cooked off.

Pour in beef broth and let it simmer for about 20 minutes until it thickens to a nice sauce consistency.

Prepare the venison backstrap steaks by covering them with plastic wrap and pounding them to about 1/4 inch thick.

Set up the breading station with all-purpose flour, beaten egg, and breadcrumbs.

Season the venison with salt and black pepper before breading.

Dredge the venison in flour, shake off excess, dip in egg, and then coat with breadcrumbs, pressing to ensure they stick.

Heat vegetable oil in a deep-walled cast iron skillet until it reaches 350°F.

Carefully lay the first piece of breaded venison in the hot oil and fry for about 3 minutes.

Turn the steak over and fry the other side for another 3 minutes until golden brown and crispy.

Remove the first piece and set it aside to rest, then fry the second piece.

Once both pieces are done, stir in a little heavy cream into the mushroom sauce to finish it off.

Plate the crispy venison schnitzel and generously spoon the mushroom sauce over it.

Garnish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens