A great way to cook Venison, it captures all the moisture to give a really succulent dish.
- 4 tbsp olive oil
- 2 medium sweet potatoes, peeled and cut into 2cm cubes
- pinch or two dried red chilli flakes
- freshly milled black pepper
- 2 ripe pears, cut into small cubes with skins on
- 600 g British venison, 4 x 150g slices
- 3 tbsp flour
- 2 medium free-range eggs
- 8 tbsp dried breadcrumbs
- 1 small red onion, peeled and very finely chopped
- 3 tbsp rice wine vinegar
- 2 pinch caster sugar
- 6 tbsp extra virgin olive oil
- 6 tbsp parsley, chopped
- 50 g unsalted butter
- 50 olive oil
- Place the olive oil into a large wok and heat.
- Add the sweet potatoes to the hot oil and coat well with the olive oil and chilli.
- Season well with salt and pepper, then turn the heat right down.
- Cover with a lid. Most large saucepan lids will not fit into a wok. Don't worry too much, just so it covers the food. You can use tin foil if you prefer. I do this to trap some of the steam released from the sweet potatoes. This cooks them slightly quicker and keeps them moist. They will probably cook in 20 minutes, then remove from the heat and add the pears.
- While cooking, place each piece of venison in between lightly wetted polythene and gently flatten with a rolling pin or meat bat. The thinner, the better, then repeat the process with the other slices.
- Dip each one into flour, then beaten egg and breadcrumbs, and press down the crumbs well.
- Meanwhile, place all the ingredients for the dressing into a bowl and mix and season well.
- Warm the oil and butter until just turning slightly brown, then cook the venison for 2-3 minutes on each side.
- Serve the schnitzel on the sweet potato and pears, with a spoonful of dressing over the top.
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