Jaeger schnitzel means “hunter’s cutlets” in German, and the dish was originally made with venison or wild boar backstrap, pounded thin. It is now normally made with pork, and the Texas specialty chicken fried steak is believed to be an outgrowth of this dish brought to the USA by German immigrants.
Jaeger schnitzel at its core is a thin cutlet of meat served with a mushroom gravy. Potatoes — boiled, mashed or in a salad — are a traditional side dish. It is a manly meal, and the only green thing allowed is, occasionally, parsley.
This is an ideal recipe for venison backstrap, but it will be just as great with wild boar medallions, wild duck breast — and venison heart. Yes, venison heart. You open up the heart like a book and trim away any vein-y stuff, then pound the heart thin the same way you would with any other meat. It is absolutely delicious. Try it sometime. You’ll thank me later.
Traditionally you would not flour or bread a cutlet for jaeger schnitzel, but sometimes I like a light coating of flour. Do not bread it, though. That’s wiener schnitzel, or milanese. Both are good, just different.
What mushrooms to use? Historically you would use regular button mushrooms plus chanterelles. I say use anything you want, but use a variety of mushrooms. I like those “chef’s sampler” packs you can get in the store.
This is a great dish to have memorized, as it is perfect for a cold night in camp after hunting.
- 4 venison or wild boar medallions, duck breasts, or 2 venison hearts
- 1 to 1 1/2 pounds mixed fresh mushrooms, cleaned and roughly chopped
- 1/2 yellow onion, roughly chopped
- 5 tablespoons bacon fat, lard or butter, divided
- Flour for dusting (optional)
- 2 tablespoons flour
- 1 cup venison, duck or beef stock
- 2-4 tablespoons cream
- Black pepper to taste
- If you are using venison hearts, cut them open from top to bottom and trim off any fat or vein-y bits. Trim any excess meat so the heart lays more or less flat.
- Place the heart — or venison or boar medallion, or duck breast — between two pieces of plastic wrap and pound until the meat is about 1/4 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.
- Pour the stock into a small pot and bring to a simmer.
- Set a large saute 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 3-4 minutes.
- Add 2 tablespoons of the bacon fat and onions and stir-fry them until the onions begin to brown, about 3 minutes. Remove the mushrooms and onions and set aside.
- Dust the cutlets in flour if you want to. Add the remaining bacon fat to the saute pan and let it heat up over medium-high heat for 1 minute. Do not let it smoke. Sear the cutlets for 90 seconds on the first side. Keep them from curling up with a spatula. Flip the cutlets and sear another 90 seconds for medium doneness. Remove the cutlets to a plate.
- Add the 2 tablespoons flour and mix with the fat in the pan. Turn the heat to medium and let the flour-and-fat mixture cook for 3-4 minutes, until it is the color of coffee-with-cream. Whisk in the hot stock, plus any juices that have come off the cutlets while they rest.
- You should have a thick gravy. If it is thin, let this boil down a minute or two. If it is really thick, turn off the heat, wait for the sauce to stop bubbling and stir in the cream. Add salt and black pepper to taste.
- Add the mushrooms and onions back to the pan and toss to coat in the sauce. Pour this over the cutlets and serve at once.