Venison Jaeger Schnitzel (hunter's Cutlets)

READY IN: 35mins
Recipe by CookbookCarrie

A tasty and fairly simple recipe. I use elk or venison steaks. I have served this to company with great results.

Top Review by eigenv1

Good recipe. The 1/4 c flour in the mushroom sauce is not sufficient to thicken it. I let it boil down 20 min., then bit the bullet and added another 1/4 c flour in water to the boiling sauce. That did the trick. Try cubed portobello mushrooms for a more tasty sauce.

Ingredients Nutrition


  1. Gravy.
  2. In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.
  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. Cutlets.
  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. 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. Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.
  8. Enjoy!

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