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
Course: DinnerCuisine: German, Italian, Middle EasternDifficulty: Easy4
servings30
minutes30
minutes1
hourI 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.
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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
1/2 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.
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