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  • recipe: Wild Venison Schnitzel with Foraged Pine Mushroom Gravy Sauce 


    Venison Schnitzel:
    • 4 - 8 venison steaks, sliced against the grain (we used the backstrap, but most venison steak cuts can work)
    • 1 cup plain flour
    • 2 eggs, beaten (egg wash)
    • 2 cups panko breadcrumbs
    • 1 tsp dried oregano
    • 1 tsp dried thyme
    • 1 tsp dried parsley
    • Vegetable or Olive oil, for frying
    Mushroom Gravy Sauce:
    • 200g mixed wild mushrooms (e.g., Pine Forest, Slippery Jack)
    • 20g butter
    • A splash of olive oil (optional)
    • 1 shallot, peeled and finely sliced
    • Small pinch saffron
    • ½ cup stock (veal or chicken, depending on preference)
    • ½ cup cream
    • 1 tbsp finely chopped parsley


    Prepare the Mushroom Gravy Sauce:

    1. Prepare the mushrooms by washing any dirt off and then cutting into thin strips. If using Slippery Jack mushrooms, peel the brown outer skin off the top of the mushroom before slicing.

    2. In a wide-based pan, sauté the shallots in butter (and/or) olive oil until translucent.

    3. Add the mushrooms and continue to sauté for another 1-2 minutes.

    4. Add the white wine to deglaze the pan, then add the stock and saffron. Simmer until the liquid is reduced by two-thirds.

    5. Add the cream and simmer until the sauce slightly thickens.

    6. Stir in the chopped parsley and keep warm until serving.

    Prepare the Venison Schnitzel:

    1. Place the venison slices/medallions on a chopping board and pound with a meat tenderiser to flatten.

    2. Set up three bowls: one with flour, one with beaten eggs (egg wash), and one with panko breadcrumbs mixed with dried oregano, thyme, and parsley.

    3. Dredge each piece of venison in flour, dip into the egg wash, and then coat evenly with the breadcrumb mixture.

    4. Heat a cast iron skillet over medium heat and add vegetable oil or Olive oil

    5. Fry the schnitzels on both sides until golden brown and crispy, adjusting the heat as necessary to prevent burning.

    To Serve:

    1. Place the cooked venison schnitzels on serving plates.

    2. Spoon the mushroom gravy sauce over the schnitzels.

    3. Garnish with additional chopped parsley if desired.

    4. You can also add a side of charred broccolini & Potato mash to complement.