Wild Swan Cutlets and Gravy
A rare and delicious wild game delicacy — fork‑tender, flavorful, and perfect over Basmati rice with mushroom gravy.
Servings: 4
Ingredients
- 1 boneless swan breast, sliced into ½" thick cutlets (about 10)
- 3/4 cup plain breadcrumbs
- 1/2 cup flour
- 1 egg + 1 tbsp water
- 1 tsp granulated garlic powder
- 1 tsp dried parsley
- 1 tsp kosher salt
- 1 tsp black pepper
- 3/4 cup olive oil
Gravy Ingredients
- 1 cup mushrooms, sliced
- 1 small onion, finely sliced
- 1/2 red bell pepper, sliced
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 3 tbsp flour
- 2 cups chicken or vegetable broth
Instructions
- Brine the Breast(s) Before Cooking: In a medium bowl, dissolve ¼ cup kosher salt in 4 cups water. Add the sliced swan cutlets and let them soak for 1–2 hours. This will help keep the meat juicy and flavorful.
- Preheat your oven to 350°F. Slice the swan breast into ten ½-inch pieces and gently pound each cutlet to about ¼-inch thick.
- In a bowl, combine the breadcrumbs, garlic powder, parsley, salt, and pepper. Place the flour on a separate plate. In another small bowl, beat the egg with 1 tablespoon of water.
- Heat a skillet over medium-low heat and add the olive oil. Working in batches, dredge each cutlet in flour, dip in the egg wash, and press into the seasoned breadcrumbs. Fry each cutlet for about 1 minute per side, until golden brown. Place the browned cutlets in a glass baking dish and cover tightly with foil. Bake for 30 minutes until fork-tender.
- Heat a skillet over medium-low heat and add the oil. Working in batches, dredge the swan cutlets in flour, dip in egg wash and then press firmly into the seasoned breadcrumbs. Add each cutlet to the skillet and brown on each side until golden, about 1 minute per side. Place the browned cutlets into a glass baking dish and cover tightly with foil. Bake for 30-40 minutes.
- While the cutlets are baking, prepare the gravy. Drain any excess oil from the skillet and return it to the heat. Add the butter, olive oil, mushrooms, onions, and red bell pepper. Cook for about 10 minutes, until the onions are softened. Sprinkle the vegetables with the flour, stirring to coat, then gradually add the broth, stirring until the gravy thickens. Season lightly with salt and reduce the heat to low.
- Slice the baked swan cutlets and serve them over steamed Basmati rice. Top with the mushroom, onion, and red bell pepper gravy for a mouthwatering, fork-tender meal.
Notes
- Brine for Juiciness: Soaking the cutlets in a saltwater brine for 1–2 hours keeps the meat tender and flavorful.
- Handle Gently: Swan is a rare wild game meat — avoid over-pounding or overcooking to preserve its delicate texture.
- Even Browning: Fry cutlets in batches so the pan isn’t crowded. This ensures a golden, crispy crust.
- Customize Your Gravy: Add fresh herbs like thyme or rosemary for an extra layer of flavor.
- Serving Suggestions: Pair with fluffy Basmati rice, roasted vegetables, or a fresh green salad for a complete meal.