Herb-crusted Venison Escalope
This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato saladThis lovely recipe is one of our ambassador chefs – Rachel Green
- 4×75 grams venison medallions from the loin batted out to 1cm thick
- 75 grams seasoned flour
- 2 beaten eggs
- 100 grams panko breadcrumbs
- 1 lemon zest finely grated
- 100 grams new potatoes sliced into 1cm slices
- 1 tsp whole grain mustard
- 25 ml vegetable oil
- 20 grams unsalted butter
- 1 tsp chopped chives
- 1/2 tsp lemon thyme chopped
- 1 tsp parsley chopped
- 1/4 tsp fresh rosemary chopped
- 1/4 tsp fresh thyme chopped
- 3 spring onions chopped
- 25 grams golden sultanas soaked in 25 ml cider vinegar
- 1/2 tsp caster sugar
- rocket salad to garnish
- Add the chopped parsley, thyme and rosemary to the Panko breadcrumbs and mix well. Dip the escalope's in the flour, then egg and coat in the breadcrumb mix
- In a large frying pan, heat half the oil and half the butter together until foaming. Add the sliced potatoes, and cook gently until golden. Add the mustard and the chopped chives to the potatoes, toss well, season and keep warm.
- In another frying pan, heat the remaining butter and oil until foaming, place the escalope's in the pan and cook for 2 minutes or until golden brown on each side. Remove from the pan and leave to rest. Drain the fat from the pan through a fine sieve to remove any crumbs, wipe the pan clean with a paper towel. Add the sultanas, spring onions, cider vinegar, lemon thyme, sugar and reserved butter and oil mix. Warm gently over a low heat for 1-2 minutes.
- To serve, sit the potatoes on the plate with the escalope on top, drizzle with the dressing and finish with some wild rocket.