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Venison alla Milanese with roasted butternut squash and herb pesto

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Gino D'Acampo

From Ready Steady Cook

Method


  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.

Ingredients

For the venison alla Milanese

  • 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

For the roasted butternut squash

  • ½ butternut squash, peeled and chopped
  • 3 tbsp olive oil
  • salt and freshly ground black pepper

For the herb pesto

  • 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

Shopping List

Venison alla Milanese with roasted butternut squash and herb pesto

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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