Grouse Rahmschnitzel with Chanterelles
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I’m sure most of us have heard of schnitzel before; that delicious Austro-German dish of pounded flat veal or pork cutlets coated in breadcrumbs and fried until crispy.
What you may not know is that there are many types of schnitzel out there. There’s Weiner Schnitzel, an Austrian version that involves a pounded veal cutlet served with lemon, there’s Jägerschnitzel, or hunter’s schnitzel, a German and Austrian version served with a dark mushroom cream sauce, Zigeunerschnitzel which is a Romani version served with tomatoes, peppers, and onions, Münchner Schnitzel which gets seasoned with horseradish or mustard before frying, and there’s Rahmschnitzel which is served with a white cream sauce, sometimes containing mushrooms. Other countries outside of Austria and Germany also have their own versions of schnitzel and many people now eat schnitzel made from other meats like chicken or game.
I wanted to do a grouse schnitzel, which I knew would be super mild and delicate, so I decided to go the rahmschnitzel route and serve it with a mild cream sauce, to which I added chanterelle mushrooms which add lots of flavour without overwhelming the delicate grouse.
The grouse breast worked great for schnitzel; almost surprisingly so. Be sure to pound the breasts out lightly, as the meat is quite delicate and an overzealous blow with the meat mallet could smash it to pieces. Use fine breadcrumbs rather than the coarser panko to get a lighter, crispier coating.
Served with German-style potatoes and some steamed beans, this made for an excellent dinner!
Serves: 4
Time to Make: 60 minutes
Also Make With: Pheasant, Partridge
Looking for something to season your grouse with? Why not try our Upland Fowl Seasoning Blend?
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Grouse Rahmschnitzel with Chanterelles
Course: Wild Recipes4
servings45
minutes15
minutesKeep the screen of your device on
Ingredients
- For the Schnitzel
4 4 boneless, skinless grouse breasts
1 cup 1 all-purpose flour
1 teaspoon 1 Kosher salt
1 teaspoon 1 black pepper
2 2 eggs, beaten
1 cup 1 fine breadcrumbs
- For the Sauce
8 oz 8 chanterelle mushrooms, chopped
1 tablespoon 1 butter
1/4 cup 1/4 white wine or chicken/grouse stock
1 1 garlic clove, minced
1 tablespoon 1 all-purpose flour
1/4 teaspoon 1/4 ground nutmeg
1 1 scallion, minced
1/2 cup 1/2 heavy cream
Kosher salt
Black pepper
- For the Sides
12 small 12 potatoes (or 6 medium potatoes, halved), peeled
1 tablespoon 1 butter
2 tablespoons 2 chopped parsley
1 lb 1 green or yellow beans, trimmed
Preparation
- For the Schnitzel
- Prepare three bowls, one with the flour, one with the beaten eggs, and the last with the breadcrumbs. Season the flour with salt and pepper.
- Take a grouse breast and cover it in plastic wrap. Gently pound it with a meat mallet, wine bottle, or pan until it is about ¼ of an inch thick. Repeat with the other breasts.
- Add about an inch of oil to a skillet and bring to 350°F.
- Dip pounded breasts in flour, then eggs, then breadcrumbs, fry in hot oil for about 1 minute per side. Drain on paper towels.
- Keep warm in a low oven while you finish the rest of the meal. Garnish with parsley and flaky salt if desired.
- For the Sauce
- Melt the butter in a skillet over medium heat. Add chanterelles and cook for 5 minutes. Add garlic, flour, nutmeg, and scallion and cook for 1 minute. Add wine or stock and cook until liquid has mostly evaporated. Take off of heat and slowly stir in the cream. Season with salt and pepper to taste.
- For the Sides
- Peel potatoes, cover with water, add a pinch of salt and bring to a boil. Reduce to a strong simmer and cook until potatoes are tender all of the way through. Drain, and put the drained potatoes in the pot over low heat until the residual water evaporates. Add the butter and parsley and toss until all of the potatoes are coated.
- Steam beans for 7 minutes until tender. Season lightly with salt and pepper.
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