Jagerschnitzel with Mushroom Sauce– Venison Backstrap Recipe

In this blog and video, I’ve got a fantastic traditional German wild game recipe coming your way: Jägerschnitzel. This delicious recipe can be made with deer, elk, wild hog, moose, caribou, and really any kind of big game animal. For those who are not familiar with German food or the German language, a schnitzel is a thin slice of meat that’s usually tenderized by pounding with a meat hammer and then lightly breaded, fried, and served up with a delicious sauce of one kind or another. The word Jäger means hunter. Perhaps you’re familiar with the popular drink Jägermeister, which means master hunter. As a quick side note, the image on Jägermeister is that of the vision of St. Hubert, who is the patron saint of hunting. It’s a fascinating story which perhaps I’ll do a future blog and video on.

Anyhow, Jägerschnitzel means hunter’s schnitzel, which is a schnitzel made from hunted wild game meat and served up in a savory mushroom sauce. Now you can buy store-bought mushroom sauce if you’d like, but I’ll be making it from scratch. So with all that in mind as a little background, let’s get cooking!

Serving Size – 4 People

Ingredients for Cooking the Meat:

  • 2 to 4 pounds of venison backstraps, steaks, or other slices of meat
  • Wheat flour
  • 2 beaten eggs
  • Plain or seasoned breadcrumbs
  • Salt and pepper to taste
  • Olive oil

Ingredients for the Mushroom Sauce:

  • 1 finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 16 ounces fresh sliced mushrooms
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth
  • ½ teaspoon sea salt
  • ½ teaspoon sugar
  • ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper
  • Optional: 1/2 cup milk/cream and/or German-style beer

Step #1 – Prepare Meat

Cut venison into small 1 inch thick slices, cover with plastic wrap and pound with a meat tenderizing hammer to a thickness of around ¼ inch. Salt and pepper meat to taste and set aside.

Step #2 – Prepare Mushroom Gravy

Melt the butter in a pan over medium-high heat and fry the onions until tender and brown. Add the garlic and cook another minute or two.

Add the mushrooms and some optional beer. Cover and cook for 5-7 minutes or until mushrooms are soft.

Add the flour, mix thoroughly, and cook for about 2 minutes.

Add the beef broth, optional beer and/or milk, thyme, sugar, salt, and pepper.  Whisk continually until the gravy is thickened. Cover, set aside, simmer on low, and stir occasionally while cooking the meat.

Step #3 – Fry the Venison Cutlets

Preheat olive oil to around 350 degrees Fahrenheit.

Lightly dredge cutlets in flour, dip in beaten egg mixture, dredge in breadcrumbs, and then fry in olive oil until golden brown on both sides.

Place fried cutlets on a plate with paper towels to soak up any excess oil, then serve with a generous portion of mushroom gravy and sides of your choice.

Check out the video below to see more...

 

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