A handy, stocking-stuffer-sized version of our German-American Life Recipes and Traditions, is packed full of more than 100 recipes, plus tidbits about German culture. Try iced coffee, ham and cheese toast, vegetable broth with dumplings, German-style potato salad, pretzels, German rye bread, Sauerbraten, cod in herbed sauce, apple streusel pie, honey cookies, and more.
Venison Cutlets with Mushrooms
8 venison cutlets
1/4 cup vegetable oil
1/2 cup red wine
4 bacon slices, diced
3 tablespoons flour
1 large onion, finely chopped
1/2 pound sliced mushrooms, preferably Pfifferlinge* or chanterelles
1/2 cup cream
1/2 teaspoon thyme, or to taste
4 to 6 juniper berries, crushed
salt and pepper to taste
Pound venison lightly with meat mallet, then brush both sides with oil and arrange cutlets in shallow baking dish. Pour wine over venison. Cover and refrigerate overnight. Sauté bacon in large skillet; remove and keep warm. Drain venison, reserving marinade. Coat cutlets with flour and fry quickly over high heat in bacon fat. Add extra oil if needed and turn once. Do not overcook. Remove meat from skillet and set aside on warm plate.
Sauté onion in remaining fat and cooking juices until light golden brown. Add mushrooms, cream, thyme, juniper berries, and a little reserved marinade. Simmer sauce 4 to 5 minutes. Season with salt and pepper. Return cutlets to sauce and heat through. Garnish with bacon. Serves 6 to 8.
Note: Serve with lingonberry preserves, currant jelly, or cranberries on the side. goes well with potatoes or dumpliings, and with red cabbage or Brussels sprouts.
*Available in food specialty stores.
A handy, stocking-stuffer-sized version of our German-American Life Recipes and Traditions, is packed full of more than 100 recipes, plus tidbits about German culture. Try iced coffee, ham and cheese toast, vegetable broth with dumplings, German-style potato salad, pretzels, German rye bread, Sauerbraten, cod in herbed sauce, apple streusel pie, honey cookies, and more.
Venison Cutlets with Mushrooms
8 venison cutlets
1/4 cup vegetable oil
1/2 cup red wine
4 bacon slices, diced
3 tablespoons flour
1 large onion, finely chopped
1/2 pound sliced mushrooms, preferably Pfifferlinge* or chanterelles
1/2 cup cream
1/2 teaspoon thyme, or to taste
4 to 6 juniper berries, crushed
salt and pepper to taste
Pound venison lightly with meat mallet, then brush both sides with oil and arrange cutlets in shallow baking dish. Pour wine over venison. Cover and refrigerate overnight. Sauté bacon in large skillet; remove and keep warm. Drain venison, reserving marinade. Coat cutlets with flour and fry quickly over high heat in bacon fat. Add extra oil if needed and turn once. Do not overcook. Remove meat from skillet and set aside on warm plate.
Sauté onion in remaining fat and cooking juices until light golden brown. Add mushrooms, cream, thyme, juniper berries, and a little reserved marinade. Simmer sauce 4 to 5 minutes. Season with salt and pepper. Return cutlets to sauce and heat through. Garnish with bacon. Serves 6 to 8.
Note: Serve with lingonberry preserves, currant jelly, or cranberries on the side. goes well with potatoes or dumpliings, and with red cabbage or Brussels sprouts.
*Available in food specialty stores.
German Style Recipes
168
German Style Recipes
168
Product Details
| ISBN-13: | 9781932043341 |
|---|---|
| Publisher: | Penfield Books |
| Publication date: | 05/15/2005 |
| Pages: | 168 |
| Product dimensions: | 3.60(w) x 5.40(h) x 0.50(d) |
| Age Range: | 14 Years |