Battuta di Cervo from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
The full name of this style of dish is battuta al coltello, meaning ‘beat with a knife’, but everyone just calls it battuta. This is a good way to prepare lean cuts of meat that would be too dry...
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Ingredients
- 1 teaspoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- grapeseed oil, for deep-frying
- 500 g venison backstrap, trimmed
- 2 golden shallots, finely chopped
- 1½ tablespoons (30 g) amaranth seeds
- 50 g chestnut mustard fruits
- salt flakes
- 2 teaspoons strained lemon juice
- mustard micro-cress (optional), to serve
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