I strolled into a new butcher in Exeter on Tuesday afternoon and asked him for something interesting! And he gave me some venison cutlets from a small red deer. And I cooked them very quickly – 1 minute each side in a hot pan and into the oven for 4 mins. They were just slightly pink inside – perfect!
Starters were a light bite of ciabatta toasts with ricotta, roasted thyme grapes and lemon zest. Delicious and interesting. Followed by the venison cutlets and then followed by black cherry souffles with clotted cream ice-cream(courtesy Matt), sugar shards (courtesy Simon) and hot chocolate sauce. Lovely! I am now utterly exhausted!