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Venison alla Milanese with roasted butternut squash and herb pesto

A home-style Venison alla Milanese with roasted butternut squash and herb pesto made with Fresh White Breadcrumbs, Olive Oil, and Butter. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 1 tbsp
• 1 tbsp
• 3 tbsp
• 4 tbsp

Method (preview)

1. 1

   For the venison alla Milanese, place the breadcrumbs, herbs, chilli flakes and salt and freshly ground black pepper into a food processor and pulse until just combined.

2. 2

   Heat the olive oil and butter in a frying pan.

3. 3

   Dip the venison into the beaten egg, then coat in the breadcrumb mixture and fry for 3-4 minutes on each side, or until golden-brown and cooked through.

4. 4

   For the roasted squash, blanch the squash in a pan of boiling salted water for 4-5 minutes, then drain.

5. 5

   Transfer to a roasting tin, drizzle over the olive oil and season well with salt and freshly ground black pepper.

6. 6

   Place into the oven to roast for 10-12 minutes, or until golden and tender.

7. 7

   For the herb pesto, place all of the pesto ingredients into a food processor and blend until smooth.

8. 8

   To serve, place the venison on a serving plate and spoon the roasted squash alongside.

9. 9

   Drizzle the herb pesto around the edges of the plate to garnish.