Venison Jagerschnitzel, Weiner Schnitzel and More

Jagerschnitzel translates as "Hunter's Cutlet" so venison and wild boar are perfect for this recipe.

2 lbs South Texas Antelope Cutlets or Wild Boar Cutlets
Kosher salt
1/2 cup flour
1/2 cup bread crumbs
1 egg
1/4 cup milk
3 Tbsp oil
2 cups mushroom sauce (See linked recipe)

Place cutlets between two sheets of wax paper and pound to about 1/8" thick with a meat mallet or rolling pin. Season both side of cutlet with salt.

Heat oil in a large skillet over medium-high heat. While oil is heating up, measure flour and bread crumbs onto separate plates or shallow bowls. Whisk together egg and milk in a bowl.

Cook small batches in assembly line fashion: Lightly coat cutlet in flour, shake off excess. Dip cutlet into egg mixture. Coat cutlet with bread crumbs, press crumbs to make them stick. Add cutlets to skillet. Cook about 3 minutes per side until golden brown. Keep cutlets in a warm oven (200° F) until all are cooked. Serve topped with mushroom sauce.

Wiener Schnitzel and More

Prepare the basic recipe above for making schnitzel with venison or wild boar cutlets. You can change up the sauces to suit your taste. Many of the pan sauce recipes we have will work great.

Traditional wiener schnitzel is served with quartered lemons to be squeezed over each cutlet.

Serves 4-6.

Broken Arrow Ranch