Venison Recipe - Jagerschnitzel Wild Game Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

pork schnitzel

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and often less expensive than pork.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cube

Vegetable broth is lower in calories and can be made easily.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier due to its monounsaturated fats.

Cut the venison into small one-inch thick slices.

Cover the meat with plastic wrap and pound it with a tenderizing hammer to a thickness of around a quarter inch.

Season the pounded meat with salt and pepper to taste and set it aside.

Melt 4 tablespoons of unsalted butter in a pan over medium-high heat.

Fry the chopped onion until tender and brown.

Add 1 tablespoon of minced garlic and cook for another minute or two.

Add the sliced mushrooms and optional German beer for extra flavoring, cover, and cook for 5 to 10 minutes or until the mushrooms are soft and tender.

Add 4 tablespoons of all-purpose flour to the mushroom mixture, mix thoroughly, and cook for another 2 minutes.

Add 2 cups of beef broth, 1/4 teaspoon dried thyme, 1/2 teaspoon sugar, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper to the mixture, whisking continually until the gravy thickens.

Cover the gravy and set it aside to simmer on low while stirring occasionally.

Preheat olive oil in a pan to around 350 degrees Fahrenheit.

Lightly dredge the venison cutlets in wheat flour, dip them in the beaten egg mixture, and then dredge them again in breadcrumbs.

Fry the cutlets until golden brown on both sides.

Place the fried venison cutlets on a plate with paper towels to soak up any excess oil.

Serve the venison cutlets hot with a generous portion of mushroom gravy and sides of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens