A little bit salty but goes great with anything smoked on the grill.
Combine and use freely to coat meat.
Wild Boar Schnitzel
Season the loin with the Smoke Rub and smoke it 1 to 1-1/2 hours until medium rare to medium, an internal temperature of 140º. Slow smoking helps to tenderize and imparts a delicious flavor. Remove from smoker and refrigerate whole.
Grind dried bread crumbs in food processor. We use crumbs from our pumpkin bread, but a dried French loaf or sourdough is fine.
Slice loin into medallions ½" to ¾" thick. Between plastic wrap, pound with a mallet to an even ¼" thickness. Season the pounded medallions with salt and pepper.
Combine eggs and milk and beat to make egg wash. Pass seasoned medallion through flour, then egg wash and then bread crumbs.
Heat the clarified butter in a large sauté pan over medium-high heat until shimmering (325º -- 350º).
Carefully lay in 3 cutlets and cook 1-1/2 to 2 minutes per side until the crust is set and golden. Turn and cook the other side for an additional 2 minutes. Remove from heat and hold warm. Repeat with remaining cutlets.
Combine Apple Cider Brandy sauce and julienned apples in a saucepan and warm through. Spoon onto plate and top with schnitzel.
You may use a smoked pork tenderloin instead of boar.
- Food Processor or Blender
- Plastic Wrap
- Large Sauté Pan
Smoke boar and prepare bread crumbs 1 day ahead.
© Cooking Fearlessly - Recipes and Other Adventures from Hudson's on the Bend
By Jeff Blank, Jay Moore, with Deborah Harter
Photographs by Laurie Smith