Ingredients

• 4 tbsp fresh white breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme leaves
• pinch chilli flakes
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 85g/3oz venison
• flattened out with a meat mallet or rolling pin
• 1 free-range egg
• beaten
• ½ butternut squash
• peeled and chopped
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh chives
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• 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.
• Heat the olive oil and butter in a frying pan. 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.
• For the roasted squash
• blanch the squash in a pan of boiling salted water for 4-5 minutes
• then drain. Transfer to a roasting tin
• drizzle over the olive oil and season well with salt and freshly ground black pepper. Place into the oven to roast for 10-12 minutes
• or until golden and tender.
• For the herb pesto
• place all of the pesto ingredients into a food processor and blend until smooth.
• To serve
• place the venison on a serving plate and spoon the roasted squash alongside. Drizzle the herb pesto around the edges of the plate to garnish.