A Jaeger is really a hunter. Austrian hunters search within the forest and thus a Jaeger Schnitzel is really a Nature Schnitzel in which the sauce isn't stored so plain but enhanced with things in the forest like mushrooms and cranberries. The Jaeger Schnitzel is mainly from pork and it is very frequently offered with Spaetzle, but additionally with bread dumplings or grain. The sauce is more dark, more brown and all sorts of should help remind certainly one of a game title dish.
20 ounces beef or veal or venison leg, try tip or shoulder, reduce ° -inch
Pepper and salt
Flour, for dredging
3 ounces essential olive oil
° cup chopped onion
° cup chopped carrot
° cup chopped celery
Bouquet garni (thyme, bay leaf, parsley tied in cheese-cloth)
2 cups dark wine
1 cup veal stock
1 ounce butter
2 ounces thick cut bacon, diced
6 ounces gem onions, steamed
two tablespoons minced parsley leaves
Noodles or mashed taters, being an accompaniment
Season the meat with pepper and salt, dip the pieces within the flour, and get rid of excess.
Inside a heavy saut° pan, heat 2 ounces of essential olive oil over high temperature.
- Sear each side from the meat until golden.
- Remove meat and hang aside.
- Add some onion, carrot, celery, and bouquet garni.
- Saut° for one minute.
- Deglaze with wine and then prepare until reduced by half.
- Add 3/4-cup from the stock and return meat to pan, lower to some simmer, and prepare until meat is tender.
- Transfer meat to some plate and warm.
- Strain sauce.
- Reserve.
In another saut° pan, heat the rest of the 1 ounce oil and butter.
- Saut° the bacon until golden.
- Add some gem onions and mushrooms and then saut° until golden.
- Increase the sauce.
Put the meat into the sauce and simmer for five minutes.
For everyone, divide schnitzel into 4 portions on center of heated plates.
Pour the sauce with mushrooms and bacon on the top.
Sprinkle with minced parsley.
Serve with noodles or mashed taters.
