A walk down memory lane...
The genesis of WildEats is from a New York suburb in Rockland County on the west shores of the Hudson River. I was a very ambitious young man and quickly figured out life’s bells and whistles would only be possible through hard work. I was able to make this happen by working at local restaurants at a very young age. Gunter Pindzig owned a German restaurant in town and recruited me to join his team. I spent the next 5 years working under his detail-oriented eye.
We produced many classic German dishes, which were all produced fresh daily. We prided ourselves on our quality meats that were delivered from NYC that we fabricated in house.
Being the competitive person that I am I always approached my tasks as a challenge. I worked side by side with Gunter breaking down these pieces of culinary potential. By the time I was seventeen I could break down a leg of veal faster than my chef.
I've taken this skill into the field ever since. For this I am indebted to Chef Gunter for his guidance, patience and shared passion to produce a superior product regardless of the required effort. This dish is a tribute to him. I promise to continue this passion and "Pass it Forward."
Elk Wiener Schnitzel a la Bavarian Gardens with Lemon Caraway Aioli
10 - 3 to 4 oz. elk medallions* top round, top sirloin, tenderloin or backstrap, silver skin removed, cut across the grain
Standard Breading Procedure
- 3 eggs, yolks and whites separated
- 1 cup flour
- 2 cups dried breadcrumbs
- Peanut, canola or rice bran** oil for frying
- Salt and pepper to taste or your favorite dry rub like the WildEats Juniperberry & Peppercorn Dry Rub
Set up your breading procedure in appropriate mixing bowls, one for the flour, one of the egg whites and one for the breadcrumbs. I like to use just the egg whites for breading. The whites are 100% protein and give you a very crisp breading. The yolks can be saved for a dipping aioli.
Gently pound the medallions of elk to about 1/4 inch thick. Season and dredge in the flour, then the egg whites and then the breadcrumbs. Place on a platter and refrigerate for at least an hour. This chills the meat down so when you fry it, it doesn't get over cooked.
When you're ready to fry the schnitzels pre heat the oil in a pan to about 375° F. Place the schnitzels in the hot oil and cook to golden brown, turn and finish the other side. Remove the meat to a paper-lined tray until all the schnitzels are finished. Serve with country potatoes or spaetzle and this refreshing lemon aioli with toasted caraway.
Lemon Caraway Aioli
- 3 egg yolks (room temperature)
- 2 tbsp whole grain mustard
- 1/2 tsp fresh garlic
- 1/2 tsp lightly toasted caraway seeds, ground fine
- 4 green onions, chopped fine
- 16 oz olive oil
- Zest of 1 lemon
- Juice of one lemon
- Splash Worcestershire sauce
- Salt and pepper to taste
Place all the ingredients except the oil and lemon juice in the mixing bowl of a food processor. With the motor running slowly pour the oil into the processor. The sauce will begin to emulsify. Continue to add the oil until it is finished. Squeeze in the lemon juice, making sure to catch the seeds.
Adjust the seasoning. If the sauce is too thick you can add a few drops of water. This type of sauce will store for several weeks in the refrigerator and can be used on everything from sandwiches to grilled fish.
Be sure and allow the egg yolks to get to room temperature before making this sauce. This ensures a strong emulsion.
I was going through my knife draw the other day and found the old Wusthof German steel knife I used to beat my chef at our little competitions... Do me a favor; if you ever run into Chef Gunter, you might not want to bring this up.
Prost!
* Medallions refer to a round cut of meat that is appr. 1/2 inch thick and 2-3 inches in diameter
** Rice bran oil is the oil extracted from the husks of rice grains. It has a very high smoking point, no flavor and no cholesterol. It's relatively new in this country but has been a staple in Japan for a long time because of its purity and nutritional advantages.
