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Herbed Venison Cutlets with Skordalia and Beetroot and Jalapeno Relish

Venison cutlets breaded with herbs, served with garlicky Greek mashed potatoes and a sweet and spicy beetroot walnut relish.

MeatMain CourseVenisonWalnutsGreek
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
58.4g
per serving
233.4 g total
Fat
60.7g
per serving
242.8 g total
Protein
71.1g
per serving
284.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
10
g
Caster Sugar
2 tsp
CondimentsSauces
10
ml
Sherry Vinegar
2 tsp
Dairy
100
ml
Milk
2
piece
Eggs
free-range, beaten with a little milk
Fruits
1
piece
Lemon
juice only
GrainsCereals
100
g
Plain Flour
200
g
Breadcrumbs
fine dried
Meat
12
piece
Venison Cutlets
from the centre of the rack
NutsSeeds
2
stalk
Flat leaf Parsley
roughly chopped
2
stalk
Coriander
roughly chopped
50
g
Walnuts
shelled, roughly chopped
1
g
Salt
to taste
1
g
White Pepper
to taste
1
handful
Flat leaf Parsley
roughly chopped
1
g
Black Pepper
freshly ground, to taste
1
handful
Tarragon
chopped
1
handful
Sage
chopped
1
handful
Chervil
chopped
OilsFats
20
ml
Olive Oil
4 tsp
100
ml
Olive Oil
30
ml
Vegetable Oil
for frying
Vegetables
4
piece
Beetroot
cooked, peeled and roughly chopped
1
piece
Shallot
roughly chopped
1
piece
Jalapeno Pepper
roughly chopped
250
g
Potatoes
peeled
2
piece
Garlic Cloves
peeled

Method

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