Paul Boehmer’s Wild Boar Schnitzel with Potato Salad and Blaukraut

Ease of Preparation: Easy

Yield: 4 servings

This recipe is used with permission and is owned by Boehmer restaurant

Ingredients:

Schnitzel

1 pound (454 grams) wild boar chops

Salt and pepper

2 tablespoons (30 millilitres) salted butter

1 ½ cups (360 millilitres) plain breadcrumbs

2 whole eggs, lightly beaten

2 cups (480 millilitres) flour

½ cup (120 millilitres) vegetable oil

Potato Salad

3 pounds (1.8 kilograms) Yukon gold potatoes, peeled

8 slices bacon

1 small red onion, diced

½ cup (120 millilitres) white vinegar

½ cup (120 millilitres) beef broth

1 tablespoon (15 millilitres) prepared yellow mustard

1 tablespoon (15 millilitres) white sugar

½ teaspoon (2.5 millilitres) salt

2 tablespoons (30 millilitres) parsley

Blaukraut

1 tablespoon (15 millilitres) unsalted butter

1 onion, diced

1 tart apple, cored and sliced

2 bay leaves

4 cloves

½ teaspoon (2.5 millilitres) black peppercorns, whole

½ pound (227 grams) shredded red cabbage

½ teaspoon (2.5 millilitres) salt

1 cup (240 millilitres) dry red wine

½ cup (120 millilitres) honey

¼ cup (60 millilitres) red wine vinegar

Garnish:

1 lemon, sliced

½ cup (120 millilitres) parsley

Method:

To make the Potato Salad: Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer until almost fork tender with some resistance. Do not overcook.

While potatoes are cooking, heat a large, non-stick, frying pan over medium heat and fry the bacon until crisp. Remove the bacon from the pan and cool on paper towels. Once cool, crumble into small chunks.

Drain some of the bacon grease, leaving the bottom of the pan coated. In that pan, sauté the red onion. Add the vinegar, beef broth, mustard, sugar and salt. Simmer and set aside.

When potatoes are cool, slice them in ¼ inch (6 millimetre) slices and place into a large bowl. Pour the hot onion and broth mixture over the potatoes. Add parsley and mix. Place a cover over the bowl and let rest for 1 hour or overnight for maximum flavour.

To make the schnitzel: Slice boar chops into ½ inch (1.2 centimetre) pieces. Lightly salt and pepper the chop cutlets. Place the cutlets between two sheets of plastic wrap and pound with a mallet or rolling pin until reduced in thickness to 1/8 inch (3 millimetres). Set aside.

Set up eggs, flour and breadcrumbs each in their own shallow container to make a breading station.

Dredge each cutlet in the flour. Shake off the excess. Dip cutlet in eggs, followed by breadcrumbs.

Let breaded cutlets rest in fridge for 15 minutes.

In a sauté pan, melt 2 tablespoons (30 millilitre) of butter over medium heat. Add enough oil to fill the pan to 1/8 inch (3 millimetres). Heat on high to approximately 350F (175 C). Add the breaded cutlets and cook for 2 minutes on each side or until golden brown.

To make the Blaukraut: In a large Dutch oven, melt the butter over medium-high heat. Add the onion and sauté. Add the apple and continue to sauté.

Tie the bay leaves, cloves, and peppercorns together into a cheese cloth. Add the cheese cloth bundle along with the cabbage, salt, red wine, honey, and red wine vinegar to the mixture. Bring the mixture to a simmer. Cover and simmer over low heat for 1.5-2 hours, checking occasionally to make sure there’s enough moisture and it is not sticking.

This dish can be served immediately, or it can be refrigerated.

Serve entire meal garnished with a lemon slice and parsley