Here’s one for roe buck season… Venison Milanese with tomato and mascarpone spaghetti.
- 1 venison haunch steak
- 1 egg, beaten
- Handful plain flour
- Handful breadcrumbs
- Enough mozzarella to cover the surface of the meat.
- 70g spaghetti per person
- 1 onion or Sea leeks
- 3 cloves garlic or a handful wild garlic
- 1 tin tomatoes
- 1tbsp mascarpone
- Few springs oregano/thyme/rosemary, chopped or yarrow and mugwort
- Chop onion and garlic, add olive oil and sweat in pan until soft.
- Add tin of tomatoes, pinch of salt and pepper, finely chopped herbs and top up with water using the can as a measure. 1 tin full.
- As the sauce is cooking, fill a pan with water and bring to a rolling boil. Salt heavily and add the spaghetti , cook until the spaghetti still has a bite.
- Place your venison steak between two pieces of clingfilm and bash out until the meat is roughly 2cm in thickness.
- Flour, egg and breadcrumb the venison. Place into a hot pan with a touch of oil and fry until golden brown on each side.
- Add the spaghetti to the sauce, fold in and cook for a couple of minutes of a low heat.
- Remove venison from pan, place on wire rack, top with fresh mozzarella and grill until the cheese melts.
- Serve and enjoy with a glass of red wine.