German Style Pheasant Schnitzel

When you get to hunt three or four days a week during open season, happen to remember to bring along your shooting mojo and be blessed with some good dog work... you end up with a lot of pheasant. This year has been a banner year so we have literally run up against our freezer's max capacity. I've wanted to share this favorite recipe for quite a while, but for whatever reason I've never seemed to remember to take photos of the event while in progress. So without further adieu, here it is, off my 'to do' list ready for you to make for your friends and family. I hope you enjoy this, and don't be shy, the Jäger sauce is totally worth the effort in particular if you are out to impress.

​Ingredients

• 4 Pheasant breast fillets (feeds ~2 people)
• salt and freshly ground black pepper
• 1/2 cup all-purpose flour combined with 1 teaspoon salt
• 2 large eggs, lightly beaten
• 3/4 cup plain breadcrumbs
• Oil for frying (use a neutral-tasting oil with a high smoke point)

Instructions

1. Place the fillets between two sheets of plastic wrap and pound them until just under a 1/4-inch-thick with the flat/smooth side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
2. Make sure the cooking oil is ready to go before you start the dredging process
3. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the tenderized fillets in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit around once dredged or they will not be as crispy once fried - fry immediately.
4. Use enough oil so that the Schnitzels "swim" in it. Or just cut to the chase and use a deep fryer.
5. Fry the Schnitzel for about 2-3 minutes (on both sides if pan frying) or until a deep golden brown and delicious color presents itself. Transfer, to a plate lined with paper towels.
6. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. We love our Quail Nugget dipping sauce…
7. Serve with German Spaetzle, French fries, or German potato salad, and with a fresh leafy green salad.
8. Pro-Option ‘go Jager’

 
Brown Gravy for Jägerschnitzel

Ingredients

• 2 tablespoons butter, bacon grease, lard or beef drippings
• 1 yellow onion, finely chopped
• 1 clove garlic, minced
• 16 ounces fresh mushrooms of choice cleaned and sliced
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups strong beef broth
• 1-2 teaspoons balsamic vinegar (according to taste)
• 1/2 teaspoon sea salt plus more to taste
• 1/2 teaspoon sugar
• 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• Optional: For a creamy gravy, add a few tablespoons of heavy cream at the end
• Optional: ~1TBsp tomato paste, adds a richness and some sweetness

 
Instructions

1. Melt the butter (or bacon grease, lard or beef drippings) in a pan over medium-high heat and fry the onions until beginning to brown.  Add the garlic and cook another minute.
2. Add the mushrooms and cook 5-7 minutes or until golden and the liquid from the mushrooms has evaporated.
3. Add the butter and melt.  Add the flour, stir to combine and cook for about 2 minutes, stirring continually.
4. Add the beef broth, vinegar, thyme, sugar, salt and pepper.  Whisk continually until the gravy is thickened.  Cover and simmer on low, stirring occasionally, for 5-10 minutes.  Add salt and pepper to taste.  If you prefer the gravy thinner add a little more water (or heavy cream if using)