Fried venison haunch
This fried venison haunch is served with an apple and cucumber salad and smoky paprika mayonnaise, making it a great lunch dish or add some more sides and have it for dinner.
Ingredients
- 12 50g Venison haunch steak pieces
- 200 ml Buttermilk
- 3 g Salt
For the flour coating
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Cayenne pepper
- 1 tsp Smoked paprika
- 1 tsp Ground black pepper
- 1 tsp Celery salt
- 1 tsp Chopped thyme leaves
- 1 tsp Baking powder
- 1/2 tsp Ground ginger
- 1/4 tsp Turmeric
- 1 tsp Salt
- 200 g Plain flour
For the salad
- 1 Cucumber
- 2 Granny Smith apples
- 50 ml White balsamic vinegar
- 25 ml Olive oil
For the smoked paprika mayonnaise
- 1 tsp Smoked paprika
- 1 tsp Dijon mustard
- 2 g Salt
- 25 g Pasturised egg yolks
- 10 ml Water
- 20 ml White wine vinegar
- 200 ml Vegetable oil
Instructions
- Rub the steak pieces in salt. Put them in a bowl, pour in the buttermilk, cover with clingfilm and allow to chill overnight.
- For the salad, dice the cucumber and apple into pieces of a similar size. Dress with balsamic vinegar, olive oil and a pinch of salt. We recommend doing this in advance, so the vinegar has time to wilt the salad a little.
- Mix the mustard, salt, yolk, paprika, water and vinegar with a whisk in a round-bottomed bowl. Pour in the oil slowly, whisking vigorously until the mayonnaise thickens. Do not be tempted to add the oil too quickly or the mixture will split.
- When your garnish is ready, preheat the fryer to 170°C.
- Prepare the flour coating by mixing all the dry ingredients. Pick the steak pieces out of the buttermilk and dip them in the flour on a shallow plate.
- Allow each piece to sit in the flour for a minute so that it soaks in and sticks to the buttermilk that is left on the meat.
- Carefully place the pieces in the deep fat fryer and allow to fry for 4-5 minutes.
- When they are ready, remove the steak pieces from the fryer and place on a piece of paper towel to drain off excess oil before serving.
- Enjoy!