VENISON JAEGER SCHNITZEL (HUNTER'S CUTLETS)
A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.
Provided by CookbookCarrie
Categories Deer
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Gravy.
- In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
- While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. Stir in Seasoned salt and remove from heat and set aside.
- Cutlets.
- In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
- Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
- Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
- Enjoy!
VENISON CUTLETS
A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Deer
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rub steaks with salt and pepper; roll in bread crumbs.
- Melt fat in skillet and fry meat until well browned on both sides.
- Place meat on a hot platter.
- Make a gravy using currant jelly; pour over steaks.
- Serve with currant jelly or apples simmered in port wine.
Nutrition Facts : Calories 509.1, Fat 23.5, SaturatedFat 11, Cholesterol 243.7, Sodium 139.3, Carbohydrate 9.8, Fiber 0.1, Sugar 7.2, Protein 60.8
VENISON SCHNITZEL
I don't have a clue where my Dad got this particular recipe, but he used to build it during hunting season when we had fresh venison (elk, antelope, mule or whitetail deer), 'hanging and aging'. I still make it when the opportunity presents itself.
Provided by Clint Wigen
Categories Meat and Poultry Recipes Game Meats Venison
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
- Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
- Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
- Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.
Nutrition Facts : Calories 669.5 calories, Carbohydrate 42.9 g, Cholesterol 242.2 mg, Fat 26.7 g, Fiber 2.1 g, Protein 60.4 g, SaturatedFat 6.5 g, Sodium 988.3 mg, Sugar 2.8 g
JAGERSCHNITZEL
This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad.
Provided by DSPIRAL73
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
- Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Nutrition Facts : Calories 555.6 calories, Carbohydrate 29.9 g, Cholesterol 157 mg, Fat 33.5 g, Fiber 3 g, Protein 32.9 g, SaturatedFat 12.2 g, Sodium 682.8 mg, Sugar 4.4 g
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- 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.
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