Quick Recipe: Venison Schnitzel with Spiced Pears and Sweet Potatoes

Serves: 4-64-5 tbsp olive oil2 sweet potatoes, peeled and cut into 2cm cubessalt and pepperpinch dried red chilli flakes2 ripe pears, cut into small cubes4 150g slices venison fillet or loin3 tbsp flour2 eggs, beaten8 tbsp dried breadcrumbs50g unsalted butter50ml olive oil

By The Newsroom

Published 8th Sep 2010, 15:40 BST

Updated 8th Sep 2010, 15:40 BST

Dressing:

1 red onion, finely chopped

3 tbsp red wine vinegar

2 pinches caster sugar

6 tbsp extra virgin olive oil

6 tbsp chopped parsley

salt and pepper

Heat olive oil in a large wok. Add the sweet potatoes, stirring to coat in the oil. Season with salt and pepper and chilli flakes.

Turn down the heat and cover with a lid. Cook for 20mins. Remove from heat and add pears. Keep warm.

Place venison between lightly wetted cling film and flatten with a rolling pin.

Dip each piece into flour, then beaten egg and breadcrumbs, pressing the crumbs down.

Heat oil and butter in a frying pan, until just turning slightly brown, then cook the venison for two to three minutes on each side.