Venison schnitzel with chanterelle cream

Ingredients for 6 servings:

• 12 wild boar schnitzels, 100 g each
• salt and pepper
• 200 g wholemeal flour
• 2 eggs
• 200 g breadcrumbs (whole grain)
• 50 g pumpkin seeds, broken
• Clarified butter
• 500 g chanterelles, fresh or frozen depending on availability
• 30 g butter
• 1 onion(s), finely diced
• 200 ml dry white wine
• 400 ml Game stock
• 200 g cream
• 200 g sour cream
• 1 bunch parsley, chopped
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

The recipe we’re going to show you today was inspired by a visit to Freudenberg in Baden-Württemberg. There, we ate the most delicious venison schnitzel we’ve ever had and immediately tried it at home.

For the schnitzel: Flatten the schnitzels and season them with salt and pepper on both sides. On three plates, combine the flour, beaten eggs, and breadcrumbs with the cracked pumpkin seeds. Bread each schnitzel and set aside. Once you’re almost done with the chanterelle cream, heat clarified butter in a pan and fry the schnitzels on both sides at 3/4 of your stovetop’s temperature until golden brown. For the chanterelle cream: If you have fresh chanterelles, clean and halve them, and set them aside. If they’re frozen, let them thaw slowly and halve them as well. Set them aside until needed in the recipe. Heat the butter in a pan and fry the diced onions until golden brown. Grate the garlic clove and deglaze with the white wine, then pour in the stock. Reduce the liquid by half over medium heat. Then whisk in the cream and sour cream and add the chanterelles. Let the sauce simmer over low heat. Add the parsley and season with salt and pepper.