A great way to cook Venison, it captures all the moisture to give a really succulent dish.
4-5 tbsp olive oil
2 medium sweet potatoes
peeled and cut into 2cm cubes
pinch or two dried red chilli flakes
freshly milled black pepper
2 ripe pears, cut into small cubes with skins on
4 x 150g slices British venison
3 tbsp flour
2 medium eggs
8 tbsp dried breadcrumbs
1 small red onion
peeled and very finely chopped
3 tbsp red wine vinegar
2 pinches castor sugar
6 tbsp extra virgin olive oil
6 tbsp chopped parsley
50g unsalted butter
50mls olive oil
Place the olive oil into a large wok and heat.
Add the sweet potatoes to the hot oil, and then the, coat well with the olive oil and chilli.
Season well with salt and pepper, then turn the heat right down.
Cover with a lid. Most large saucepan lids will not fit into a wok. Don't worry too much, just so it covers the food. You can use tin foil if you prefer. I do this just to trap some of the steam that is released when the sweet potatoes, this cooks them slightly quicker, and keeps them moist. They will probably cook in 20 minutes or so, then remove from the heat and add the pears.
Whilst they are cooking, place each piece of venison in between lightly wetted polythene and gently flatten with a rolling pin or meat bat, the thinner the better, then repeat the process with the other slices.
Dip each one into flour, then beaten egg and breadcrumbs, and then press down the crumbs well.
Meanwhile, place all the ingredients for the dressing into a bowl and mix and season well.
Warm the oil and butter until just turning slightly brown, then cook the venison for 2-3 minutes on each side.
Serve the schnitzel on the sweet potato and pears, with a spoonful of dressing over the top.