Who doesn't love a tender piece of meat‚ breaded and fried and smothered in mushroom sauce?? Today we're making my version of an absolute classic in German cuisine. Jägerschnitzel is‚ simply put‚ schnitzel with mushroom sauce. But this is no ordinary mushroom sauce‚ and this is no ordinary schnitzel! We're making this dish from a couple backstrap steaks that came from a whitetail deer harvested in Northern Michigan just weeks ago‚ and processed by me. If you like venison‚ fried meat‚ mushrooms - or any combination therein‚ you're going to love my venison bakcstrap Jägerschnitzel! ------------------------------ Stuff used in this video: Enamel Dutch Oven https://amzn.to/3RGDXzr Deep Cast Iron Skillet https://amzn.to/3RJMgdL Meat Tenderizer https://amzn.to/3Tlf9hH ------------------------------ See the full Jagerschnitzel recipe here: https://www.greatlakesprepping.com/recipes-cooking/rustic-venison-jagerschnitzel-recipe/ ------------------------------ 00:00 - Intro 01:25 - Mushroom Sauce 03:14 - Tenderizing 03:46 - Breading &; Seasoning 04:31 - Frying the Schnitzel 05:26 - Finishing the Sauce 05:58 - Tasting 06:18 - Conclusion ------------------------------ The Great Lakes Prepping and Great Lakes Kitchen Channel shares our knowledge and experiences relating to all things prepping‚ cooking‚ outdoors‚ and everything DIY. Be sure to check out our original weekly videos and other online content. Please note that we sometimes share links to products or services for which we may earn a small commission‚ though this does not affect any prices on your end. Check out our website and social media: Website: https://www.greatlakesprepping.com Facebook: https://www.facebook.com/greatlakesprepping Instagram: https://www.instagram.com/greatlakesprepping/