How do we get the very most value from any animal we harvest? This question is driven by a combination of respect, honour, and appetite. As hunters, we all benefit when we try new methods and fresh approaches to butchering and cooking.
Backstraps and tenderloin are top-tier culinary rewards for spending time in the field and finding success hunting. But a boned leg of venison holds luxury to share too––and that luxury takes the form of schnitzel. Jaeger schnitzel is a rustic treatment of a cross-grain cut from either the outside or inside boneless round. Cut slices of meat cross-grain 5 – 7 mm thick, hammer out to a thin schnitzel, and celebrate the goodness. This process and recipe work for spring and fall bears, as well as any Alberta ungulate from pronghorn to moose.
Note: there is no need to worry about food safety with bear meat—just follow the rules. Be sure to hit meat temperature of 165F for a few minutes. Also consider adding the bear cutlets to the sauce while the sauce reduces, which will ensure the bear is well beyond the target minimum temperature.