Cervena Venison “Milanese”
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Credit: Todd Gray, Executive Chef/Owner, Equinox, Washington, D.C.
The National Culinary Review, March 2010
2 lbs. Cervena venison loin
Salt and pepper, to taste
2 cups flour
2 eggs + ½ cup water, beaten into egg wash
2 cups panko breadcrumbs
½ cup canola oil
½ lb. arugula leaves
¼ cup lemon dressing
12 paper-thin slices pecorino Chianti
1. Cut loin into 6 (5 oz.) portions. Place between plastic sheets; pound until ¹/3-inch thick. Season with salt and pepper.
2. Bread venison paillards in flour, egg wash and panko. Sauté in canola oil over medium heat, two minutes per side. Adjust seasoning. Remove medallions from pan; drain on paper towels. Keep warm.
3. Toss arugula leaves in lemon dressing. Season with salt and pepper.
4. To serve: Cut venison with circular round cutter; place two medallions in center of each plate. Top with small amount of arugula salad; garnish with shaved pecorino Chianti.
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