This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad

This lovely recipe is one of our ambassador chefs – Rachel Green

Herb-crusted Venison Escalope

By Annette Woolcock Published: January 10, 2019

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

This winter warmer is a hearty meal, venison with parsley, rosemary, thyme and delicious warm potato salad This lovely recipe is …

Ingredients

Instructions

  1. 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
  2. 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.
  3. 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.
  4. To serve, sit the potatoes on the plate with the escalope on top, drizzle with the dressing and finish with some wild rocket.
2.00 avg. rating (57% score) - 1 vote