Best Wild Boar Schnitzel With Rye Spaetzle And Pickled Mushrooms Recipes

Pork Schnitzel with Chanterelle Mushrooms image

Provided by Hans Rueffert

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 (3-ounce) pork cutlets, pounded thin
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
2 eggs, beaten
Breadcrumbs, for dredging
2 tablespoons clarified butter
3 slices smoked bacon, roughly chopped
1/2 onion, diced
1 tablespoon dijon mustard
1 tablespoon capers, drained
Butter
3/4 pounds chanterelle mushrooms, chopped if large
1/4 cup heavy cream

Steps:

Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
To serve, spoon sauce over browned schnitzels.

Rye Spaetzle image

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

1 cup whole milk
1 tablespoon sour cream
1 tablespoon Dijon mustard
1 tablespoon finely sliced chives
1 teaspoon toasted caraway seeds, ground in a spice mill
4 large eggs
Kosher salt
2 cups all-purpose flour
1 cup rye flour
8 tablespoons unsalted butter
1/2 teaspoon freshly ground nutmeg
Freshly cracked black pepper

Steps:

In a mixing bowl, whisk together the milk, sour cream, mustard, chives, caraway, eggs and 1 teaspoon salt. With a wooden spoon, mix in the all-purpose and rye flours. Cover and let the batter rest for 1 hour.
Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
Bring a large pot of salted water to a boil.
Place a perforated pan on top of the pot or use a spaetzle maker and push the batter through the holes, letting the spaetzle drop down into the boiling water. Cook until the spaetzle floats, about 2 minutes, then another 1 to 2 minutes more.
As the spaetzle is cooking, place a sauté pan on the grill. Add the butter and allow it to melt. Add a 4-ounce ladle of spaetzle water along with the spaetzle and toss to combine. Season with the nutmeg and salt and pepper to taste.

Spaetzle with Butternut Squash and Mushroom Cream Sauce image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield Yield: 4 to 6 servings

Number Of Ingredients 16

1/2 large butternut squash, peeled, cut into 1/2-inch dice
4 tablespoons unsalted butter
1 small onion, peeled and minced
1 garlic clove, minced
1 sprig fresh thyme, leaves only, or 1/8 teaspoon dried thyme
8 ounces shiitake mushrooms
1 cup chicken broth
1 cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Parmesan cheese
1 recipe Spaetzle, recipe follows
1/2 cup coarsely chopped toasted walnuts
3 cups all-purpose flour
1 1/2 teaspoons salt
3 large eggs, beaten
1 cup cold water

Steps:

In a steamer basket, steam the squash for 10 minutes, or until tender and puree in blender or with immersion blender. Set aside
Melt the butter in a large skillet over medium heat. Saute the onion, garlic and thyme until the onion is limp and translucent. Clean, trim and slice the shiitakes. Add them to skillet. Turn the heat up to high, and saute until the mushrooms are soft and golden. Add the squash puree, chicken broth and cream and season with salt and pepper. Bring the cream to a gentle simmer, gently tossing the ingredients to mix. Grate a handful of Parmesan cheese into the sauce and continue to cook until the cream reduces slightly.
Meanwhile, (following the recipe below) cook the spaetzle in abundant boiling salted water until al dente.
Quickly drain the spaetzle and place it in the pan with the sauce. Add the walnuts and gently toss the pasta with the sauce over low heat just until it has absorbed some of the sauce. Place the pasta in a serving bowl. Dust with more Parmesan cheese and serve.
Sift flour into a large bowl. Add salt. Make a well in the center. In another bowl whisk together the eggs and water. Add to dry ingredients and beat with spatula until smooth and elastic.
Push batter through spaetzle maker into a large pot of boiling salted water and cook, uncovered, just until spaetzle is firm, floats to the top and no longer tastes of raw flour, about 3 to 5 minutes. Drain spaetzle well before using.