Pronounced  “Yeager” (like Chuck Yeager), Jaeger Schnitzel is a hearty and deliciously decadent meal.  It was a birthday request from my honey and I was happy to make one of his all-time favorites.  He ordered Jaeger Schnitzel many years ago in German restaurant and was blown away.  This is my take on that experience with apologies in advance to any deviations from authentic German recipes.

1 lb venison cutlets (pork, beef, chicken or turkey are all acceptable substitutes)

2/3 cup all purpose flour, in a bowl seasoned with:  1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon Chipotle chili powder

Stir the seasonings into the flour and lightly coat each piece of venison.   I will mention this is not “breading”,  just a light coating of seasoned flour that sticks to the natural moisture in the cutlets.  Heat up a medium skillet and add 3 Tbsp. fat.

I used Spectrum shortening. 

It’s organic and performs nicely in high heat.  You can find this at most health food stores and larger grocery stores.  Once the pan is hot, gently place the cutlets in the pan being careful to avoid crowding. 

Once you’ve got the meat going, prepare your veggies for the mushroom sauce: 

5 baby portabella mushrooms

1/2 red onion

2 sticks celery

1/2 poblano pepper

3 cloves garlic

In a food processor, finely mince all the veggies, scraping down the sides as needed.   It should look about like this when the veggies are ready to go.

 I ♥♥♥ a soffritto!  It allows me to sneak in lots of extra veggies!

Back to the browning cutlets ~ cook the meat in batches, adding additional fat if needed.  Usually 3-5 minutes on the first side then 2-3 minutes on the second side.  You’ll know when it’s done.  Then, place the meat in a 200 degree oven on a baking sheet to hold warm while you make the sauce.

Use the same skillet in which you cooked the cutlets, removing any really dark or burned bits.  Spoon your soffritto veggies into the pan and begin stirring.  The moisture from the soffritto will begin “pull up” the crazy flavor from the pan.  This is a good thing.  Cook and stir the soffritto for 5-7 minutes, scraping up the deliciousness from the bottom of the pan.  I added a little more fat here to loosen things up. 

 

It’s also around this time you will need to start the rice.  I like organic basmati.  Place 1 cup rice in a pan and turn on the heat to medium high.

Give the rice a swirl of olive oil.   Let the rice heat up and stir it to coat each grain with the oil.

Once it begins to smell slightly toasted but *BEFORE* the rice begins to brown, add 2 cups of beef broth. 

Place the lid on pan, reduce the heat to simmer and let it go for about 20 minutes… plenty of time to finish the sauce.

And, back to the soffritto!  Add about 1.5 Tbsp. of tomato paste.   Stir the tomato paste to incorporate.  It will need a couple of minutes to come together just so.  Then, you add the rest of the seasoned flour (left0ver from coating the cutlets).

Let it cook for 2-3 minutes.  It’s going to become thick and gloopy.  Don’t worry!

You just want to cook the flour and it’s all going great! 

Now, add about 2 cups of beef broth.  Stir and stir and stir.  Mash out any lumps.  I keep my heat medium low and it’s really forgiving here.

If you are cooking too hot and fast, panic can set in.  Just be mellow, keep stirring and it will come together.  In a few minutes, it will all get friendly and you have tomato-spiked mushroom gravy!  To this, add a big handful of chopped parsley. 

Plate it up and go to town!  Ich liebe es!