Venison escalopes with caramelised onion gravy

    Venison escalopes with caramelised onion gravy


    20 people made this

    About this recipe: This recipe is a delicious alternative to traditional chicken escalopes. Venison is pounded thin, breaded and pan-fried until golden, then served with a caramelised onion white gravy. Perfect with mashed potatoes.

    Serves: 4 

    • 1 egg
    • 250ml full fat milk
    • 2 tablespoons hot pepper sauce
    • 900g venison steaks, pounded to 5mm thickness
    • 70g fine polenta
    • 60g seasoned breadcrumbs
    • 1 teaspoon cornflour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground black pepper
    • 1 teaspoon garlic salt
    • 125ml vegetable oil
    • 1 onion, sliced
    • 250ml full fat milk

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Beat the egg in a bowl, then whisk in 250ml milk and the hot pepper sauce. Place venison steaks into the milk mixture. Stir together the polenta, breadcrumbs, cornflour, bicarbonate of soda, black pepper and garlic salt in a shallow dish.
    2. Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off and press into the breadcrumb mixture; set aside. Reserve the remaining breadcrumb mixture.
    3. Heat the oil in a large frying pan over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a kitchen towel-lined plate and keep warm. Repeat with remaining venison.
    4. Once the venison has finished cooking, stir the onions into the hot oil and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate and set aside. Stir the reserved breadcrumb mixture into the hot frying pan and cook for a few seconds until it begins to toast. Stir in the remaining 250ml milk and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelised onions to serve.


    If you prefer a less gamy taste, you can marinate the pounded steaks in milk for 30 minutes.


    The caramelised onions may also be stirred into the gravy as it simmers.

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