Venison alla Milanese with roasted butternut squash and herb pesto Recipe

Venison alla Milanese with roasted butternut squash and herb pesto Recipe

  • 4 tbsp fresh white breadcrumbs
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh thyme leaves
  • pinch chilli flakes
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 85g/3oz venison, flattened out with a meat mallet or rolling pin
  • 1 free-range egg, beaten
  • ½ butternut squash, peeled and chopped
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 tbsp olive oil
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh basil
  • 2 tbsp chopped fresh chives
  • salt and freshly ground black pepper
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the venison alla Milanese, place the breadcrumbs, herbs, chilli flakes and salt and freshly ground black pepper into a food processor and pulse until just combined.
  3. Heat the olive oil and butter in a frying pan. Dip the venison into the beaten egg, then coat in the breadcrumb mixture and fry for 3-4 minutes on each side, or until golden-brown and cooked through.
  4. For the roasted squash, blanch the squash in a pan of boiling salted water for 4-5 minutes, then drain. Transfer to a roasting tin, drizzle over the olive oil and season well with salt and freshly ground black pepper. Place into the oven to roast for 10-12 minutes, or until golden and tender.
  5. For the herb pesto, place all of the pesto ingredients into a food processor and blend until smooth.
  6. To serve, place the venison on a serving plate and spoon the roasted squash alongside. Drizzle the herb pesto around the edges of the plate to garnish.
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