Herbed venison cutlets with skordalia and beetroot and jalapeno relish Archive

Ingredients

• 4 tsp olive oil
• 4 small beetroot, cooked, peeled and roughly chopped
• 1 small shallot, roughly chopped
• 1 jalapeno pepper, roughly chopped
• 2 stalks flatleaf parsley, roughly chopped
• 2 stalks coriander, roughly chopped
• 50g/1¾oz shelled walnuts, roughly chopped
• 2 tsp sherry vinegar
• 2 tsp caster sugar
• 250g/9oz potatoes, peeled
• 2 garlic cloves, peeled
• 100ml/3½fl oz milk
• 100ml/3½fl oz olive oil
• salt and white pepper
• 1 lemon, juice only
• handful flatleaf parsley, roughly chopped
• 100g/3½oz plain flour
• salt and freshly ground black pepper
• 200g/7oz fine dried breadcrumbs
• small handful chopped tarragon, flatleaf parsley, sage and chervil
• 2 free-range eggs, beaten with a little milk
• 12 venison cutlets (from the centre of the rack)
• vegetable oil, for frying