The Jaegerschnitzel I’m used to is made with pork and you can certainly make this recipe with pork cutlets. If you have access to game, though, try it with elk or venison which was how it was made originally. Add a Hunter’s Sauce, which is traditionally made with fresh mushrooms and cream, and I doubt anyone will complain about dinner.
PrintElk Jaegerschnitzel
Pounded elk steaks with a creamy Hunter’s mushroom sauce
Ingredients
4 elk steaks
6 T butter
1/2 onion, chopped
1 lb fresh mushrooms, cleaned and chopped
salt and pepper
1 C plus 2 T flour
1 C beef stock
4 T half and half
Instructions
Pound the meat between two layers of plastic wrap until it’s thin and even
Dredge the meat in flour
Melt butter in pan over medium heat, add steaks and cook to medium rare, typically about 2 minutes per side
Remove meat from pan
Add mushrooms and onions to the pan and stir a few minutes until they start to soften (add another tablespoon or two of butter if needed)
Lower heat a notch and add the 2 T flour and cook another 2 minutes, stirring constantly
Whisk the stock in slowly and let it simmer 5 minutes or so
Turn off heat, add cream, mixing thoroughly
Serve sauce over the steaks
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