Schnitzel on reindeer roast with potatoes and Brussels sprouts

Preparation	45'
Difficulty	Medium
Game	Deer
Calories	900
Activity	Running M 81', F 112'
People	4
Wine pairing	Friuli Colli Orientali Schioppettino DOC

Ingredients

G 600 reindeer steak or venison
kG 1 potatoes
G 600 brussels sprouts
G 200 butter
G 20 capers
G 15 anchovy cream
N 1 lemon
N 1 clove of garlic
N 1 egg
G 30 parsley
G 30 thyme
G 70 wheat flour
G 200 panko
Cress to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Kcal 900*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Start by boiling well-salted water with the potatoes, and let it simmer until it is completely soft all the way through. Just before serving, chop 1/2 pot of parsley and turn over with the potatoes and a pinch of butter.
Mix the butter with chopped capers, the anchovy cream and finely chopped garlic. Add half a pot of finely chopped parsley and thyme. Tear down the lemon zest and add the juice from half the lemon. Stir this together and leave at room temperature until it is time to serve.
Trim the meat on the roast and cut it into 5 mm thick slices. Beat the meat with a saucepan until it is thin. Whisk eggs in a bowl, pour the flour on a plate and the panko on a separate plate. Put the meat first in the flour then in the egg and finally in the panko.
Trim the brussels sprouts and divide it in half. Fry it in a hot pan with oil until it has a very nice color. Squeeze the other half of the lemon and set aside.
Fry the schnitzel in plenty of butter until it has a nice and crispy surface. Serve this and top with a little cress.

Schnitzel on reindeer roast with potatoes and Brussels sprouts

Ingredients

Preparation

Other dishes from Deer