This is a German recipe, in Fine Dining Establishments it is made with Veal, but the name means Hunters Schnitzel when translated. It begs for Venison as the name implies.
Here is what you need to serve 4.
4 Venison chops about 1/2 an inch thick if possible.
1 lb Mushrooms sliced, I prefer a heartier tasting mushroom like Crimini but any will do.
1 medium Onion, Rough cut
about a Tablespoon of Garlic chopped
2 cups Beef stock cooled
1 oz Butter
1 oz Flour
Salt and Pepper to taste
Bench Flour
Here is how it is made.
Pound the chops until about 1/8 inch thick
tip To avoid a mess do this between two peices of Saran Wrap
Salt and Pepper to Taste then Dredge in Bench Flour
Saute Onion in light oil until it starts to brown
add Mushrooms and Garlic and cook until the liquid evaporates.
add Chops and Sear
They will cook quickly if pounded so watch them
Remove chops to a serving Platter and add butter and Flour, cook the butter and Flour for a few minnutes so the flour starts to pop.
Add Beef Stock and stir to remove lumps.
Bring to a boil so the Sauce Tightens
Spoon Sauce over Chops.
Great with Braised Red Cabbage and Apples, and Plain Boiled Potatoes.
Also Great with Spaetzel
Braised Red Cabbage
Very Tasty
The Caraway Sounds out of Place but believe me it makes a wonderful addition to this
1/2 Red Cabbage shredded
two Tart Apples diced Medium
Pinch of Caraway Seeds Optional
Toss Cabbage in Saute pan until Wilted
add Apples and cook until Tender
Salt and pepper to taste and add Caraway until you catch the hint of its aroma
Serve immediately
Spaetzel
1 Cup All purpose Flour
2 Eggs Beaten
4 Tablespoons Butter melted
pinch of Salt
1/4 Teaspoon Baking Powder
Mix Flour and Eggs together with Salt and Baking Powder
Slowly add the Butter so the eggs dont cook
When mixed and smooth
Take a Potato Ricer (these look like a Garlic Press on Steroids)
spoon some of the mix into the Ricer and Squeeze into Boiling Water
When the dumplings Float use a skimmer to Remove them from Water
Repeat until mixture is gone.
Drain well and Serve with Butter and a Sprinkle of Parsley
or Sauce from your main Course
