Venison Jaeger Schnitzel (hunter's Cutlets)

Ingredients

Gravy

• 1 tablespoon butter
• 1/4 cup finely minced shallot
• 3 cups sliced button mushrooms
• 2 1/2 cups beef stock
• 1/4 cup all-purpose flour
• 1/4 teaspoon season salt (I use Lawrys)

Schnitzel

• 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

Garnish

• 1 tablespoon minced parsley
• lemon wedge

Directions

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!