Wild venison Schnitzel with aioli. This is such a simple lovely thing to do with some leg steaks off a deer, and make a little go a long way…
- ½ inch thick leg steaks – beaten flat to twice the size, creating an escallop
- 1 lemons zest
- A handful of chives, sage and a big pinch of sea salt into
- A dish of panko bread crumbs ( big enough to fit the escallop)
- 2 eggs mixed with ½ cup of milk and 1 tbs of cream to create an eggwash.
- Dust the escallop in flour
- Dip it in the eggwash
- and coat it with breadcrumbs
Fry in a very hot oiled pan/skillet for 3 mins a side until crispy and golden.
For the aoli
- ½ small clove garlic , peeled
- sea salt
- freshly ground black pepper
- 1 large free-range egg yolk
- Juice of 1 lemon
- 1 teaspoon Dijon mustard
- 1.2 cups extra virgin olive oil
- 1.2 cups sunflower oil
- lemon juice , to taste
- Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard and lemon juice in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. Whisk as you pour and make sure the mixture is emulsifying as you go. When all the oil has gone in,the aioli should be really thick, like mayonnaise. Add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed. Leave for 10 minutes to allow the garlic to really permeate before eating.
- Serve this with a red onions and some flat leaf parsley, sliced up and mixed together.