Elk Jaeger Schnitzel
1 tablespoon butter
1/4 cup finely minced shallots
3 cups sliced button mushrooms
2 1/2 cups beef stock
1/4 cup all-purpose flour
1/4 teaspoon season salt (Like Lawry's)
1/3 cup all-purpose flour
1/2 teaspoon cracked black pepper
1/2 teaspoon salt
16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
2 eggs, Beaten
1/2 cup dry breadcrumbs
3 tablespoons canola oil
1 tablespoon lemon juice
1 tablespoon minced parsley
In 2 quart Saucepan melt butter and sauté shallots until transparent. Add mushrooms and stir occasionally until mushrooms
are tender. While mushrooms are sautéing, combine stock (cold) and 1/4 C Flour in a separate bowl. Gradually stir into pan.
Bring to a bubble and stir continually until thickened. Stir in seasoned salt and remove from heat and set aside.
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.
Last updated by admin on 8/20/2010