Spicy Caesar Salad over Crispy Venison

Method

For the dressing:

Combine anchovy paste, garlic, and mustard. Mash together with a fork.

Add egg yolk, lemon juice, and Parmesan. Whisk together.

While whisking, add oil in a slow and steady stream until fully blended and dressing is thick and creamy.

Fold in chili paste. Season with pepper.

For the buttered panko:

Melt butter in a small pan over med heat and add breadcrumbs. Stir breadcrumbs with butter and cook toast until breadcrumbs become toasted.

For the venison:

Place each venison medallion between two sheets of plastic wrap. Pound medallions until 1/4” thick. Season medallions with salt and pepper on each side.

In a shallow dish combine panko and parmesan. Whisk together.

Dredge each pounded medallion cutlet in flour, shaking off any excess. Next, dip each piece of venison in the beaten eggs until fully coated.

Press medallions cutlets into the panko-parmesan mixture, on each side, until fully coated.

Place a large pan (with taller sides) over med heat and add 1" of oil. Once oil is hot (about 350˚F) carefully fry two medallions cutlets for 2 to 3 minutes on each side, or until browned and crisp and cooked through.

Remove medallions cutlets from the oil and transfer to a cooling rack lined with a baking sheet (or place onto a plate lined with paper towels). Season cutlets with salt and pepper on each side. Repeat with remaining venison.

To assemble:

Transfer 1/4 cup dressing to a large bowl and add lettuce (reserve remaining dressing for another use). Toss together.

Place two medallions cutlets onto each plate and top with salad. Top each plate with lots of cracked black pepper and Parmesan shavings. Finish with buttered breadcrumbs. Serve with lemon wedges.

Recipe source: @spoonforkbacon