VENISON CUTLETS IN A HAZELNUT BREADCRUMB COATING

PREPARATION TIME

UP TO 20 MINUTES

SERVINGS

INGREDIENTS Qty.


  • Venison topside 150 Gramm
  • 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.

LID

Open

PRE HEATING

5 minutes at a medium setting with the lid closed


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