Hogs… hmmm
This spring I get to tag along on my first pig hunt. I’m going to be honest, I’m a little nervous. My imagined version of a wild boar stems from Old Yeller. As a child watching the beloved T.V. pup get “the hydrophobi” was nothing compared to the fear I had watching Travis fall into the hog pit. Now- I can’t be certain, but I’m pretty sure Wes isn’t going to lower me to my doom with the hogs. If you don’t get a story from me of my hog hunt, you all know I’m in a cave with my leg wrapped up waiting for mama to come save me!
Back to the recipe
While I haven’t gone out for pigs yet, Wesley certainly has and he didn’t come home empty handed. Along with a beautiful tan, he returned from Florida with a cooler full of wild boar. As we do with most recipes, we discussed what grocery store item does it most closely compare to. In this case, a pork cutlet. What do we like to make out of pork cutlets? If you guesses schnitzel you get a gold star.
Crispy breading, tangy sauce, crunchy slaw and a soft bun. A bite of heaven. We made it easy on ourselves with this one and it whipped up a slaw with some premade broccoli mix but any slaw could work!
Tools of the Trade
Recently becoming Mr. and Mrs. The Brokenstraw, one of our wedding gifts was a tenderizer (thanks girls!) that got its first use with this recipe. It takes the hard work out of getting the meat ready to fry. Ours is a Backyard Pro and works perfectly!
While you can use tools like a tenderizer (like this one) to make your life easier, you certainly don’t need them. A rolling pin or heavy bottomed pot work just as well!
Let’s get cookin’!
When we whip out the Lodge cast iron combo cooker you know its time to fry! After breading the meat, it will cook in your hot oil until crispy and golden. I love to sprinkle mine with a bit of flaky sea salt. Maldon is my favorite brand! A quick and easy pickle brine slaw gives some crunch while still keeping it light. At this point, it is time to construct your sandwich. Wes loves a toasted bun (as one rightfully should) and it is one of most important steps in my opinion. Start with your toasted bun, add the crispy pork cutlet, top with some slaw, a spicy mayo, tangy pickles and you have yourself the best pork sandwich you’ve ever laid eyes on.
We hope you love this recipe as much as we do. Let us know how yours turned out in the comments below!
Wild Boar Schnitzle Sandwiches
A breaded wild boar schnitzle sandwiches that are easy to make and even easier to eat!
Ingredients
- Seasoning:
- All-purpose flour- 1 cup
- Seasoning salt- 1 tbs
- Milk- 2 tbs
- Eggs- 2 large, beaten
- Seasoned bread crumbs- 1 cup
- Dried parsley-1 tbs
- Salt and pepper- to taste
- Salted butter- 2 tbs
- Wild Boar loin- 4 cutlets
- Frying oil of choice
- Cabbage:
- Prepackaged broccoli or cabbage slaw- 1 bag 10 oz
- Red onion- 1 small, sliced
- Fennel seeds- 1 tsp
- Mustard seeds- 1 tsp
- Olive oil- 2 tbs
- Apple cider vinegar- 1 tbs
- Honey- 1 tbs
- Spicy mayo:
- Mayonnaise (I prefer olive oil mayonnaise)- 1/4 cup
- Sriracha- 2 tbs (more if you prefer it to be spicier)
- To assemble:
- Grainy mustard- 1/4 cup
- Brioche buns- 4, toasted
- Dill pickle slices- 1/4 cup
Directions
- Step 1 Start by tenderizing the boar. You want to run it through a tenderizer or pound until 1/4 inch thick.
- Step 2 Add flour, seasoning salt, and salt and pepper to taste into a shallow dish. Whisk together the milk and eggs in a separate shallow dish, and add breadcrumbs and parsley to a third dish.
- Step 3 Heat oil in a heavy bottom pot appropriate for deep frying. Once your oil has reached 325-375 degrees you are ready to cook.
- Step 4 Season the boar with salt and pepper. Coat the boar in flour, shaking off the excess, then dip in the egg mixture. Next, coat the meat in breadcrumbs. I like to double coat mine, so if you also prefer a thicker crust, repeat the egg and bread crumb steps one more time. Press the breading into the boar gently to ensure it is fully stuck to the meat before frying.
- Step 5 One at a time, carefully drop the meat into the hot oil, taking care not to splash it. Cook until internal temp reaches 165 degrees and outside is golden brown. Place onto a metal rack to drain and I like to sprinkle with flaky sea salt.
- Step 6 While the meat is cooking, start your cabbage slaw. With a drizzle of olive oil, heat the red onion until slightly softened. Add fennel and mustard seeds and cook for an additional minute. The seeds may pop while cooking, so take care. Add the broccoli slaw mix, apple cider vinegar and honey until the slaw softens and liquid is slightly reduced. Cool until sandwiches are ready.
- Step 7 When ready to assemble the sandwiches, start with the bottom of the toasted bun, next meat, slaw, pickles, spicy mayo and a little drizzle of grainy mustard. Top with the remaining half of your brioche bun and it is time to eat! Enjoy!
