Big Sambar, a steep gully and a recipe you don’t wanna miss!

This was another great hunt!

We absolutely love being out here chasing the mighty big Sambar as its always such an adventure and the reward of a beautifully cooked meal from our harvest is one of the greatest rewards and privileges we have.

We have some exciting things to start giving away, so be sure to watch till the end to see how you can get your freebie!

RECIPE BELOW FOR SCHNITZELS & GRAVY

So, for the Schnitzels 👇

INGREDIENTS
Any kind of meat you like, we have used some cuts from the back leg.
Plain flour in a bowl (enough to coat all pieces of meat) seasoned with salt and pepper
Enough eggs to coat all the meat once it’s been coated in flour
Breadcrumbs of choice
Canola oil or oil of choice to fry the schnitzels in.

Tenderise the meat to desired thickness (I like mine between 1/2cm and 1cm thick) coat in flour, then egg, then breadcrumbs and set aside on a plate.
(Handy tip 👉 If any blood from the venison soaks through the breadcrumbs while set aside on the plate you can keep the bowl of breadcrumbs close by and before you start frying them you can give those ones a quick little double dip into the bowl. They’ll be extra crunchy too!)

Put enough oil to shallow fry the schnitzels in a deep pan or pot and heat on high until oil is hot and ready to start frying.

Each schnitzel won’t need that long so it’s ok to leave it on high heat if your working quickly. If you find it’s too hot, turn the heat down a little.

Fry for roughly 1 and a half to 2 mins on each size, slightly longer if thicker.

When done, take out and rest on paper towel with a fresh sprinkle of salt. Lay down more paper towel as you go over each piece to stop the others from getting soggy.

For the gravy 👇

INGREDIENTS
50g of butter
½ an onion, finely chopped
250g mushroom medley (or just button mushrooms, whatever you prefer)
1-2 Tbsp of Worcestershire sauce
3 cloves of garlic, finely chopped
3 tablespoons all-purpose flour
3 cups beef stock
And MY SECRET INGREDIENT is 1/2 tsp of Vegemite 🙊 (You’ll thank me for it later)
Salt and pepper to taste

In a large pan or pot heat butter over medium high heat.
Saute onions for a few minutes and then add mushrooms and cook until they are browned well (around 8 mins) Add in garlic and stir until fragrant then add in the Worcestershire sauce.

Stir in the flour and cook for 1 minute then remove from heat. Whisk in the beef stock and scrape up all the browned bits from the bottom of the pan. Return to heat and reduce to a simmer then add in the half a tsp of Vegemite.

Simmer until thickened (roughly 10-15 mins) then remove from heat.

Taste and adjust seasoning to taste.

Enjoy guys!

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