Venison Schnitzel Recipe - With Wine Match

The gamey red meat pairs particularly well with rich, tannic reds but this cooking method means that a lighter red with good fruit intensity works just as well. Try Sangiovese, which has the required richness and acidity, along with fantastic cherry flavours that will complement the meat.
Ingredients
2 VENISON FILLETS (ABOUT 150G EACH AND ABOUT 3CM THICK)

25G FLOUR, SEASONED

1 EGG, BEATEN

20G DRY BREADCRUMBS 1 TBSP FRESH PARSLEY, CHOPPED

4 TBSP VEGETABLE OIL, FOR FRYING

2 HANDFULS OF LAMBS LETTUCE

CHIPS, TO SERVE

LEMON WEDGES


Recipe Method

1.Butterfly each slice of venison by laying it out flat on a cutting board and cut it in half parallel to the board from one side almost all the way to the other. Fold each butterflied slice open, put it between two layers of cling film and use a rolling pin to flatten it.


2. Put the seasoned flour on one plate, the beaten egg in a bowl and the breadcrumbs and parsley on another plate.


3. Coat each piece of meat with flour, dip it in the beaten egg, and coat it with breadcrumbs and parsley. Put the schnitzels in the fridge for an hour ensuring that they are kept separate so they don’t stick together.


4. Heat the oil in a frying pan, and fry the schnitzels until golden brown.


5. Serve on a bed of lambs lettuce with lemon wedges and chips!



Wine Match

A medium bodied red with a nice dollop of fruitiness would pair a treat with this Venison dish. Our recommendation would be a rich Sangiovese.


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