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Venison steak in a hazelnut coating

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Ingredients for 4 servings:

  • 4 venison steaks (100 g each)
  • 1 pinch of salt
  • 1 pinch(s) of pepper
  • 2 tbsp flour
  • 1 egg(s)
  • 100 g hazelnuts, ground
  • 100 g butter
  • 3 sprigs of parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Pat the steaks dry, season with salt and pepper. Then coat them in flour, beaten egg, and hazelnuts, pressing them down firmly. Heat butter in a pan and sear the steaks over low heat for 5 minutes on each side. Place on a platter or plate and garnish with parsley. Serve the cooked butter separately as a sauce. This dish goes wonderfully with croquettes and salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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