In Austria's Upper Mühlviertel region, game is right at home. Daniel Erler of Gasthof Post in Hellmonsödt prepares venison the classic way—as schnitzel, coated in a crunchy pumpkin seed crumb.
| Ingredients | ||
|---|---|---|
| 1 | sprig thyme | |
| ½ | sprig rosemary | |
| 100 | ml | buttermilk |
| 800 | g | topside of venison leg, cut into thin schnitzels |
| Salt | ||
| Ingredients | ||
|---|---|---|
| 100 | g | flour |
| 2 | eggs | |
| 150 | g | breadcrumbs |
| 70 | g | pumpkin seeds, finely chopped |
| Salt | ||
| Vegetable oil and/or clarified butter, for frying | ||
| Ingredients | ||
|---|---|---|
| 400 | g | waxy potatoes |
| 80 | g | onions |
| 5 | tablespoon(s) | oil |
| 1 | tablespoon(s) | tarragon mustard |
| 5 | tablespoon(s) | vinegar |
| 120 | ml | warm beef stock |
| 1 | teaspoon(s) | salt |
| 80 | ml | water |
| 3 | radishes, thinly sliced | |
| 2 | handfuls lamb's lettuce, washed | |
The day before, finely chop the thyme and rosemary and mix them with the buttermilk. Add the venison schnitzels, making sure they are well coated, then refrigerate overnight. Cook the potatoes in salted water until tender, then peel them.
The next day, prepare the salad. Peel and finely chop the onions, then gently sauté them in the oil. Stir in the mustard and cook briefly before deglazing with the vinegar. Slice the potatoes and toss them with the marinade. Add the warm beef stock and water until the salad reaches your preferred consistency.
Coat the venison schnitzels first in flour, then in beaten egg, and finally in the breadcrumbs mixed with the chopped pumpkin seeds. Deep-fry in hot oil at 170°C until golden brown. Remove and drain on a wire rack.
Garnish the potato salad with the sliced radishes and lamb's lettuce. Serve the schnitzels in the traditional way with lemon wedges.
