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VENISON CUTLETS IN A HAZELNUT BREADCRUMB COATING

Ingredients for People

600 g Venison topside
100 g Hazelnuts, ground
60 g Olive oil for searing
Breadcrumb coating
100 g Flour
200 g Oil
24 g Mustard, mild
12 g Meat spices
200 g Water

PREPARATION

Cut the meat into 40 g cutlets. Mix the ingredients for the breadcrumb coating thoroughly and stir until fluffy. Pull the cutlet through the breadcrumb coating and turn it quickly in the hazelnuts.

COOKING

Briefly heat the olive oil in the pre-heated barbecue pan. Bake the cutlets at the lowest setting for 1 to 2 minutes on each side.

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