Advertisement
Venison Cutlets
- Serves:
4
- Difficulty
Easy
By Mike La Charite and Jason Logsdon
Published 2019
Ingredients
For the Venison Cutlets
7 or 8 3 cloves 3 or 4 sprigs
Method
For the Venison Cutlets
Peel the garlic, chop up the rosemary into small pieces. Then place all the ingredients bar the cutlets into a mortar and bash with a pastel. You should end up with a rough paste that will have a fantastic aroma. This set can be done in a food processor.
Smear the paste on the cutlets. Vacuum seal them and give them an hour in the
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe