The Recipe

Herbed venison cutlets with skordalia and beetroot and jalapeno relish

COOK TIME : an hourPREP TIME : 30 minutes
From BBC - Food
Herbed venison cutlets with skordalia and beetroot and jalapeno relish
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Ingredients

DESCRIPTION

No description provided.


INGREDIENTS

  • 4 tsp olive oil
  • 4 small beetroot
  • 1 small shallot
  • 1 jalapeno pepper, roughly chopped
  • 2 stalks flatleaf parsley
  • 2 stalks coriander
  • 50g/1¾oz shelled walnuts
  • 2 tsp sherry vinegar
  • 2 tsp caster sugar
  • 250g/9oz potatoes
  • 2 garlic
  • 100ml/3½fl oz milk
  • 100ml/3½fl oz olive oil
  • and saltwhite pepper
  • 1 lemon, juice only
  • handful flatleaf parsley
  • 100g/3½oz plain flour
  • salt and freshly ground black pepper
  • 200g/7oz fine dried breadcrumbs
  • small handful chopped tarragon, flatleaf parsley, sage and chervil
  • 2 free-range eggs
  • 12 venison
  • , for frying vegetable oil

DIRECTIONS

Read Directions


NUTRITION

Calories00%
Cholesterol00%
Carbohydrates00%
Fat00%
Protein00%

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