Venison Jaeger Schnitzel (hunter's Cutlets)

• Gravy
• butter↗1 tablespoon
• finely minced shallot1⁄4 cup
• sliced button mushrooms3 cups
• beef stock↗2 1⁄2 cups
• all-purpose flour↗1⁄4 cup
• season salt (I use Lawrys)1⁄4 teaspoon
• Schnitzel
• all-purpose flour↗1⁄3 cup
• cracked black pepper↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)↗16 ounces
• eggs, Beaten↗2
• dry breadcrumbs↗1⁄2 cup
• canola oil↗3 tablespoons
• tablespoon lemon juice↗1
• Garnish
• tablespoon minced parsley1
• lemon wedge

Step-by-step instructions

1. 1

   Gravy.

2. 2

   In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.

3. 3

   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.

4. 4

   Cutlets.

5. 5

   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.

6. 6

   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.

7. 7

   Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.

8. 8

   Enjoy!