Cook the chopped relish ingredients in olive oil over a low heat for 15 minutes.
Add sherry vinegar and sugar and cook until glossy before adding 50ml of water.
Simmer until the vegetables are tender, then blend in a food processor until smooth and set aside.
Place potatoes, garlic, milk, and olive oil in a pan, season, and boil for 20 minutes until soft.
Drain the potatoes, reserving the liquid, then blend with lemon juice and half the cooking liquor.
Return the potato purée to the pan and fold in the parsley.
Prepare three bowls containing seasoned flour, beaten egg, and herb-mixed breadcrumbs.
Dredge each venison cutlet in flour, dip in egg, and coat thoroughly with breadcrumbs.
Preheat the oven to 150°C.
Fry cutlets in hot vegetable oil for 3 minutes per side until golden brown.
Keep cooked cutlets warm in the oven while finishing the rest.
Reheat the skordalia and serve topped with three cutlets and a spoonful of relish.