German Hunter Schnitzel or Jagerschnitzel in German- can be defined as â€œ a hunterâ€™s cutlet or cutlets (plural).â€ Â This German-originated entree was once comprised of “boar’s meat” Â from the back-strap of Â a boar, and often times modified to accommodate venison (or deer meat) whatever was available at the time, worked.
These current days, Jagerschnitzel or…Â German Hunter Schnitzel Â has become a very common dish served in our home-state of Texas, however presently it is madeÂ with pork, Â AKA a derivative or knock off on a southern dish known as country fried chicken steak!
Jaeger schnitzelÂ at its core is a thin cutlet of meat served with a mushroom gravy. Potatoes boiled, mashed or in a salad are a traditional side dish. It is a manly meal, and the only green thing allowed is, occasionally, parsley.
This is an ideal recipe for venison backstrap, but it will be just as great with wild boar medallions, wild duck breast and venison heart, or even chicken. Yes, venison heart. You open up the heart like a book and trim away any vein-y stuff, then pound the heart thin the same way you would with any other meat. It is absolutely delicious.
We are well equipped with a full “wine room”- to host your special private party or intimate gathering.
Â Enjoy live entertainment Wednesday-Saturday Nights while you dine on Rudi’s finest dishes.