Jäger Schnitzel with Morel mushrooms

Discussion in 'Nose to Tail' started by kesmc27, Nov 16, 2014.

  1. I wanted to make something that I use to eat a lot when I was in the Army in Germany so many years ago. I have made this many times but wanted to make it a little special so I decided to use some of the Morels I picked last spring.
    I use pork tenderloin, filleted in half lengthwise then cut in half. Take the four peices and pound to 1/4 inch thick.
    The breading
    Seasoned flour, salt and pepper
    Egg wash
    Cracker crumbs with some red pepper.
    Run the fillets through flour, egg wash them coat with the cracker crumbs. Retire these to the refrigerator while you prepare the rest....
    Next the ingredients for the mushroom sauce
    1/2 lb bacon
    Onion
    Cup chicken broth
    Qt dried Morels
    Tbl dill weed
    2 Tbl sour cream
    1 Tbl flour
    1-2 Tbl diced garlic
    Red wine for deglazing (drinking)
    Andy my choice whiskey and water....
    Put dries Morels in bowl with water to bring back to life....usually 10 to 15 minutes.
    Dice bacon and fry
    Remove bacon to bowl----
    Preheat oven to 350
    Brown schnitzel in bacon grease.

    Put browned schnitzel in a 9x13 and bake for an hour.
    Take a break and have a glass...
    Rinse Morels and set aside
    Brown onion in pan with all the beautiful browned bits from the schnitzel
    When the onion is opaque add the morels and the bacon bits you set aside earlier. Stir, stir, stir on med high heat.
    Add a couple splashes of red wine to de glaze the pan
    Combine sour cream, dill weed and flour in small bowl, add to pan along with chicken broth. Stir and cook until thickened , 10 min
    Remove schnitzel from oven, to plate. Cover schnitzel with mushroom sauce and serve with mash potatoes.


    This is a meal that will make you a hero....when I was in Germany it was served with French fries and a large beer but in my advanced age I prefer Canadian whiskey and water, splash of 7. Hope you enjoyed.....
    Steve
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks great! Nice looking morels also.
     
  3. It looks very tasty!

    Happy smoken.

    David
     
  4. I'm right here with ya in good 'ol Minnesnowta-   That looks wonderful, perfect comfort food for this weather.  The Morels by themselves would make a great meal!   

    Nice job!
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I don't have a place to hunt here in oihO, besides the only mushrooms I have found were magic . [​IMG]
     
  6. Looks great!! That's my idea of comfort food, I love schnitzel.  I like your beverage choice as well! :)
     
  7. Thanks b-one. I have had a couple
    GoodYears of shroomin
     
  8. Thanks David
     
  9. Thanks, what better
    To do when it's cold and nasty, cook or smoke
    Steve
     
  10.  
  11. Now that's funny...
     
  12. Thanks, whiskey cures all...😎
     
  13. welshrarebit

    welshrarebit Master of the Pit

    Those things grow in my yard! I tell my kids they are poisonous...
     
  14. Morels are worth $100 a dried pound around here, I have a few pounds but I just eat them myself
     
  15. moikel

    moikel Master of the Pit OTBS Member

    I love the idea of any food item you can forage for, mushrooms where most people start. No morels down here but there are a few other wild ones that turned up with imported pine trees.
    Great meal & that looks like an Aussie red wine?
     
  16. Thank you Moikel....I love these shrooms. The wine is a cheaper California wine great for cooking and some sipping. We have some good local, cold weather grape wine around here that is great but too expensive for cooking.
     
  17. moikel

    moikel Master of the Pit OTBS Member

    I picked those mushrooms way up in the back country in Abruzzo Italy some years back. I love all that wild food culture, edible weeds, wild asparagus,etc. The locals made a digestive drink out of the root of a bush that grew on Gran Sasso mountain. Legality questionable & not something you want to drink a lot of.
     
  18. We do have a lot of asparagus around here as well. I really love that too, we even pickle it and have with beer or in my case, whiskey or in a bloody mary.
     
  19. i love jager schnitzel and rahm schnitzel (cream sauce), yours look darn good. I also make some homemade spaetzle at home, though sometimes i cheat and just use polish kluski noodles.

    a fairly simple dish, but man is it absolutely tasty!
     
  20. The wife and I make spetzles also but I will have to try the polish noodles, sometime I like to take shortcuts and save some time.

    Steve
     

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