Venison Schnitzel with Spiced Pears & Sweet Potatoes
Serves: 4-6
Ingredients
Spiced pears and sweet potatoes:
- 4-5 tbsp olive oil
- 2 sweet potatoes, peeled and cut into
- 2cm cubes
- salt and pepper
- pinch dried red chilli flakes
- 2 ripe pears, cut into small cubes, leave skin on
Schnitzel:
- 4 150g slices venison fillet or loin
- 3 tbsp flour
- 2 eggs, beaten
- 8 tbsp dried breadcrumbs
- 50g unsalted butter
- 50ml olive oil
Dressing:
- 1 red onion, peeled and finely chopped
- 3 tbsp red wine vinegar
- 2 pinches caster sugar
- 6 tbsp extra virgin olive oil
- 6 tbsp chopped parsley
- salt and pepper
Method
- Heat the olive oil in a large wok. Add the sweetpotatoes, stirring to coat in the oil. Season with salt and pepper and chilli flakes.
- Turn the heat right down and cover with a lid or sheet of tin foil. Cook for 20 minutes. Once they are tender and cooked, remove from the heat and add the pears. Keep warm.
- To make the schnitzel, place each piece of venison in between lightly wetted cling film and gently flatten with a rolling pin, the thinner the better, then repeat the process with the other slices. Dip each one into flour, then beaten egg and breadcrumbs, pressing the crumbs down well.
- Heat the oil and butter in a frying pan, until just turning slightly brown, then cook the venison for 2-3 minutes on each side.
- To make the dressing, mix all the ingredients together in a bowl. Season to taste.
- Serve the schnitzel on the sweet potato and pears, topped with a spoonful of dressing
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