Venison Milanese

from forage_and_field

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


  1. Chop onion and garlic, add olive oil and sweat in pan until soft.
  2. 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.
  3. 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.
  4. Place your venison steak between two pieces of clingfilm and bash out until the meat is roughly 2cm in thickness.
  5. Flour, egg and breadcrumb the venison. Place into a hot pan with a touch of oil and fry until golden brown on each side.
  6. Add the spaghetti to the sauce, fold in and cook for a couple of minutes of a low heat.
  7. Remove venison from pan, place on wire rack, top with fresh mozzarella and grill until the cheese melts.
  8. Serve and enjoy with a glass of red wine.

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