JAGERSCHNITZEL (HUNTERS SCHNITZEL)
Serve with Hard Dumplings or Spaetzle and Coriander Beets (recipe follows).

"My German grandmother gave me most of the recipes I use from that country, and many are as hearty as any red-blooded American could tolerate. Snitzel is usually made from veal, but the backstrap from venison and elk work just as well when pounded very thin. Jaegersnitzel is a classier version of snitzel and is very similar to chicken fried steak."

4 boneless venison steaks cut from the back strap (3 to 4 ounces each)
1 egg
2 tbsp. water flour
2 tbsp. oil
2 tbsp. butter
2 strips bacon
2 green onions, diced
1 lb. portabella mushrooms, sliced
1/4 cup dry red wine
1/4 cup beef broth
1/2 cup cream
pinch of paprika
pinch of nutmeg
salt and pepper
4 tbsp. snipped fresh parsley

Pound each steak until thin. Beat egg and 2 tbsp. water together. Dip each steak into the egg mixture and then into the flour.

Heat the oil and butter in a frying pan and brown steaks on both sides, about two to three minutes per side. Remove the steaks from the pan and keep warm.

In a separate frying pan, cook bacon until crisp. Remove bacon, drain on a paper towel, crumble. Pour out all but one tablespoon of bacon drippings.

Place pan back on the burner; add the green onions and mushrooms to the drippings and saute for 30 seconds.

Lower heat to medium low and add in wine, broth and cream. Simmer on low for two minutes, then stir in paprika and nutmeg. Season to taste with salt and pepper.

TO SERVE:
Spoon some of the sauce onto four dinner plates and place a steak on top of sauce. Finish dividing the sauce on top of the steaks. Garnish with the bacon bits and snipped parsley.

CORIANDER BEETS
Combine 1 lb sliced cooked beets with 3 tablespoons butter, 1 tablespoon balsamic vinegar, 1 teaspoon coriander. Simmer for a few minutes over low heat.

Source: Cheri Eby - Author of Cooking on Location Cook Shack A German Experience