In parts of Scandinavia, schnitzel is made with reindeer or pork and served with anchovies and capers. There is a version called Walliser Schnitzel that is popular in Switzerland that isn’t coated in breadcrumbs, although it’s still fried, then covered in tomato sauce. There are even vegetarian versions made with tofu or veggie patties. Wild game is used quite often and versions using venison, wild turkey, wild boar, and upland birds can be found all over the world. One of the versions that caught my eye was a German style dish known as Rahm-schnitzel. It is usually made with pork and involves a black pepper cream sauce that sometimes has mushroom in it.
For my Rahm-schnitzel, I pound out some pheasant breasts, then breaded them and fried them in butter. For my black pepper cream sauce, I added dehydrated puffball mushroom powder to give my cream sauce a nice, earthy taste. Served alongside a lightly-dressed salad, it made for a perfect lunch.