Jaeger Schnitzel

By Thom7747

A Jaeger is a hunter. Austrian hunters hunt in the woods and so a Jaeger Schnitzel is a Nature Schnitzel where the sauce is not kept so plain but enhanced with things from the woods like mushrooms and cranberries. The Jaeger Schnitzel is mostly from pork and is very often served with Spaetzle, but also with bread dumplings or rice. The sauce is darker, more brown and all should remind one of a game dish.

Ingredients

• 20 ounces beef or veal or venison leg, try tip or shoulder, cut into ½-inch
• Salt and pepper
• Flour, for dredging
• 3 ounces olive oil
• 1/2 cup chopped onion
• 1/4 cup chopped carrot
• 1/4 cup chopped celery
• Bouquet garni (thyme, bay leaf, parsley tied in cheese-cloth)
• 2 cups red wine
• 1 cup veal stock
• 1 ounce butter
• 2 ounces thick cut bacon, diced
• 6 ounces pearl onions, boiled
• 2 cups wild mushrooms
• 2 tablespoons minced parsley leaves

Details

Servings 4
Adapted from thomcooks.com

Preparation

Step 1

Noodles or mashed potatoes, as an accompaniment

Season the meat with salt and pepper, dip the pieces in the flour, and shake off excess.

In a heavy sauté pan, heat 2 ounces of olive oil over high heat.
1. Sear both sides of the meat until golden.
2. Remove meat and set aside.
3. Add the onion, carrot, celery, and bouquet garni. 
4. Sauté for 1 minute.
5. Deglaze with wine and continue to cook until reduced by half.
6. Add 3/4-cup of the stock and return meat to pan, lower to a simmer, and cook until meat is tender.
7. Transfer meat to a plate and keep warm.
8. Strain sauce.
9. Reserve.

In another sauté pan, heat the remaining 1 ounce oil and butter.
1. Sauté the bacon until golden.
2. Add the pearl onions and mushrooms and continue to sauté until golden.
3. Add to the sauce.

Place the meat back into the sauce and simmer for 5 minutes.

To serve, divide schnitzel into 4 portions on center of heated plates.

Pour the sauce with mushrooms and bacon on top.

Sprinkle with minced parsley.

Serve with noodles or mashed potatoes.