Pan Fried Wild Pork with Beer Cheese Sauce

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I am not really sure what cuisine category this dish falls into. Maybe International Fusion? It is part German, part Italian, and part Tunisian. Whatever you label it, it is delicious. 

For the beer, I recommend using a beer that is not too bitter or hoppy. Those flavors will come through heavily in the sauce. If the sauce does end up a little bitter you can cut it with more honey. I served it all over pasta, but you could easily serve it over mashed potatoes or even a bed of French fries. Get creative! This is the world of international wild food fusion, right? 

If you love pork as much as I do then you need to sign up for one of our Wild Pig Field to Fork Camps down in Texas. Click here to learn more

Serving Size: 3-4
Time to make: 1 hour
Also works with: Any game meat steaks

Pan Fried Wild Pork with Beer Cheese Sauce

Recipe by Justin TownsendCourse: DinnerCuisine: German, Italian, Middle EasternDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

I am not really sure what cuisine category this dish falls into. Maybe International Fusion? It is part German, part Italian, and part Tunisian. Whatever you label it, it is delicious. 

Ingredients

  • For the Sauce:
  • 1/4 cup butter

  • 2 garlic cloves, minced

  • 2 sage leaves, minced

  • 3 Tbsp flour

  • ½ cup beer

  • 1 cup of heavy cream

  • 3 Tbsp Stone Ground or Dijon Mustard

  • 1 cup of shredded Havarti cheese

  • ½ tsp salt

  • ½ tsp black pepper

  • For the Pork:
  • 1 lbs pork steaks

  • 1 cup flour

  • 1 cup panko

  • 2 eggs

  • ¼ cup beer

  • 1 Tbsp Harvesting Nature Big Game Blend

  • 1/2 tsp salt

  • Butter for frying

  • Everything Else:
  • 1 lbs cooked spaghetti 

  • Harissa Paste (Mild or Hot) for garnish

Preparation

  • For the Sauce:
  • Bring a medium saucepan to heat over medium heat. Melt the butter and add the sage and garlic. Whisk in the flour for 30 seconds.
  • Add the beer, whisking as you pour. Then, add the cream, whisking as you pour.
  • Bring the mixture to a simmer and whisk often until the sauce begins to thicken.
  • Stir in the mustard, salt, and pepper.
  • Add the cheese and mix until it is completely melted.
  • For the Pork:
  • Begin bringing your butter to temperature in a shallow frying pan.
  • Set up your station with the flour and panko on separate plates.
  • Whisk the eggs and beer together in a small bowl.
  • Pat the pork steaks dry and season with Harvesting Nature Big Game Blend and salt.
  • Once the oil is heated, dredge the steaks in the flour, then dip into the egg wash, and then roll in the panko. Place each steak into the butter for frying. Do not overcrowd the pan.
  • Cook on each side until brown and the internal temperature reaches 160 degrees.
  • Remove from pan and serve atop pasta, with the sauce, and garnished with harissa.

Notes

  • For the beer, I recommend using a beer that is not too bitter or hoppy. Those flavors will come through heavily in the sauce. If the sauce does end up a little bitter you can cut it with more honey.

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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