Venison Cutlets with Panzanella Salad

Venison Cutlets with Panzanella Salad
Preparation time: 15
Cooking time: 28
Serves: 2
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Cutlets
  • 1 Tbsp olive oil
  • Salt and pepper
  • 1 Baguette
  • 1 oz parmesan, finely grated
  • 2 green bell peppers, seeds removed and diced
  • 1 cucumber, diced
  • 2 tomatoes, cored and diced
  • Handful of capers
  • 1 small red onion, finely chopped
  • Handful of Basil

Honey Mustard

  • 5ml white wine vinegar
  • 1 clove garlic, minced
  • 4 Tbsp olive oil
  • 1 tsp Dijon mustard
  • ½ tsp honey

Method

Step 1

Preheat the oven to 365° F.

Remove the Silver Fern Farms Venison Cutlets from the refrigerator and packaging and allow to bloom for 10 minutes at room temperature before cooking. Rub the cutlets with olive oil, salt and pepper.

Step 2

Pull apart the baguette into bite size pieces and place in a bowl. Lightly drizzle with olive oil and season with cracked pepper, salt and parmesan. Mix to combine.

Step 3

Place bread pieces onto a lined oven tray and bake until golden brown (approximately 20 minutes). Remove from oven and leave to cool.

Step 4

In a large bowl, combine the tomatoes, capers and red onion. Add basil leaves, any leftover parmesan and the cooled bread pieces on top.

Step 5

To make the honey mustard, mix white wine vinegar, garlic, olive oil, Dijon mustard and honey in a small bowl. Just before serving, drizzle over the salad and lightly toss.

Step 6

Heat frying pan to medium-to-high heat.

Cook cutlets for 3-4 minutes each side for medium-rare. Transfer the cutlets to a plate, cover with foil and leave to rest for 5 minutes.

Step 7

To serve, plate Panzanella salad and top with rested Venison Cutlets.