VENISON CUTLETS IN A HAZELNUT BREADCRUMB COATING
PREPARATION TIME
UP TO 20 MINUTES
INGREDIENTS Qty.
- Venison topside 150 g
- Hazelnuts, ground 25 g
- Olive oil for searing 15 g
Breadcrumb coating
- Flour 25 g
- Oil 50 g
- Mustard, mild 6 g
- Meat spices 3 g
- Water 50 g
PREPARATION
Cut the meat into 40 g cutlets. Mix the ingredients for the breadcrumb coating thoroughly and stir until fluffy. Pull the cutlet through the breadcrumb coating and turn it quickly in the hazelnuts.
COOKING
Briefly heat the olive oil in the pre-heated barbecue pan. Bake the cutlets at the lowest setting for 1 to 2 minutes on each side.
Direct heat
LID
Open
PRE HEATING
5 minutes at a medium setting with the lid closed
