Preparation: 20 mins
Cooking: 20 mins
Copyright Phil Vickery Serve the schnitzel on the sweet potato and pears, with a spoonful of dressing.
Spiced pears and sweet potatoes:
4-5 tbsp olive oil
2 sweet potatoes, peeled and cut into 2cm cubes
salt and pepper
pinch dried red chilli flakes
2 ripe pears, cut into small cubes, leave skin on
4 x 150g slices venison fillet or loin
3 tbsp flour
2 eggs, beaten
8tbsp dried breadcrumbs
50g unsalted butter
50ml olive oil
1 red onion, peeled and finely chopped
3 tbsp red wine vinegar
2 pinches caster sugar
6 tbsp extra virgin olive oil
6 tbsp chopped parsley
Salt and pepper
Heat the olive oil into a large wok. Add the sweet potatoes, stirring to coat in the oil. Season with salt and pepper and chilli flakes.
Turn the heat right down and cover with a lid or sheet of tin foil. Cook for 20 minutes. Once they are tender and cooked, remove from the heat and add the pears. Keep warm.
To make the schnitzel, place each piece of venison in between lightly wetted cling film and gently flatten with a rolling pin, the thinner the better, then repeat the process with the other slices.
Dip each one into flour, then beaten egg and breadcrumbs, pressing the crumbs down well. Heat the oil and butter in a frying pan, until just turning slightly brown, then cook the venison for 2-3 minutes on each side
To make the dressing, mix all the ingredients together in a bowl.