INGREDIENTS

• 2 topsides of venison
• 3 stale bread rolls
• flour
• 2 eggs
• vegetable oil
• butter
• 1 kg waxy potatoes
• 2 red onions
• 7 to 8 gherkins
• 1 bunch of dill
• 4 spring onions
• 5 tbsp vegetable oil
• 1 tbsp herb vinegar
• 1 tsp mustard
• 1 tsp honey
• salt, pepper
• 8 radishes (make a fan-shaped cut in each one)
• 2 cloves of garlic
• Sunflower oil
• Salt and pepper

Tip: breadcrumbs can easily be made from stale bread rolls. They are much softer and make a crispy and appetising coating when fried.

Instructions

step 1

First, thoroughly wash the potatoes and boil them for 20 to 25 minutes. Then drain, rinse with cold water, peel and leave to cool. Cut the potatoes into slices. Wash the spring onions, shake them dry and cut into fine rings. Also cut the gherkins into slices. Peel the onion and cut into fine rings. Mix all the ingredients together.

step 2

For the vinaigrette, mix the oil, vinegar, mustard and honey, then season with salt and pepper. Wash and finely chop the dill and add to the dressing. Pour over the potato salad, gently fold in and leave to marinate.

step 3

Clean and wash the radishes and cut them open in a fan shape. Peel the garlic and press it through the garlic press. Mix a dash of oil with the garlic. Place the radishes in an ovenproof dish, drizzle with the garlic oil and season with salt and pepper. Bake in a preheated oven at 220 degrees Celsius for about 10 minutes so that they are still a little firm.

step 4

Cut slices the thickness of a finger from the top piece across the grain. Carefully plate these individually between two sheets of cling film, using a plating iron or a heavy frying pan, from the inside outwards, as thinly as possible. Do not beat them. Lightly season the schnitzels on both sides with salt and pepper. No more seasoning is needed.

step 5

For the breading, sift the flour finely, beat the eggs and chop the stale bread rolls in a food processor. First turn the schnitzels in the flour, then dip them in the egg mixture. Finally, place the schnitzels in the breadcrumbs and cover them on all sides with breadcrumbs! The breadcrumb coating should be loosely around the schnitzel to stay nice and airy. Heat vegetable oil in a pan. Fry the schnitzel on both sides until golden brown.

step 6

Tip: There should be enough fat in the pan for the schnitzel to float. Add a spoonful of butter towards the end to flavour it.