When Kokanee Quinn went looking for something new to do with her stash of elk meat, she didn’t want the same old steak-and-potatoes routine. She wanted something hearty, flavorful, and just a little different.
After scouring the internet, she came across a winner:
Elk Jaegerschnitzel—a rustic dish that mixes wild game with a German favorite, posted by The Rocky Mountain Woman.
What’s Jaegerschnitzel, Anyway?
Traditionally made with pork, Jaegerschnitzel is a simple pan-fried cutlet served with a mushroom sauce known as Hunter’s Sauce. This version sticks to the basics but swaps in elk or venison for a deeper flavor that works beautifully with the rich sauce.
What You’ll Need
- 4 elk steaks, pounded thin
- Butter, onions, and mushrooms
- Flour, beef stock, and a little cream
- Salt and pepper
You’ll dredge the steaks in flour, pan-fry them, then use the same pan to make a flavorful mushroom gravy. It’s a great way to turn wild game into something satisfying.
Why Try It?
This dish is:
- Comforting and flavorful
- A great way to use elk or venison
- Easy enough for a weeknight, but good enough to serve guests
Serve it with mashed potatoes, noodles, or just some crusty bread to soak up the sauce.
If you have some wild game in the freezer and you’re looking for something new (but not complicated), this is a great recipe to try. It’s easy and full of flavor—just the kind of meal that makes you appreciate what’s in your freezer.
