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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!
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?
Try our Delicious Wild Fish and Game Spice Blends!