Delicious Venison Cutlets Cooked in a Creamy Sauce
Impress your guests with Organic Venison Cutlets, cooked on the bone to add a rich depth of flavour. Living as nature intended our organic venison grazes on traditional pastures and woodland being totally wild and free, the meat is lean, nutritious and sustainable, well worth adding to your weekly meal planner.
Delicious Venison Cutlets Cooked in a Creamy Sauce
Impress your guests with Organic Venison Cutlets, cooked on the bone to add a rich depth of flavour. Living as nature intended our organic venison grazes on traditional pastures and woodland being totally wild and free, the meat is lean, nutritious and sustainable, well worth adding to your weekly meal planner.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 25 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC VENISON?
Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.
Ingredients
- 8x venison cutlets
- 1x tsp olive oil
- 115g butter
- 1x finely chopped shallot
- 450g sliced chanterelles
- 100ml duck broth or stock made from venison bones
- 100ml double cream
- salt
- pepper
Method
- Melt half the butter and the oil in a large pan and add your seasoned cutlets. Cook for 5-10 minutes until browned on both sides, reduce the heat and cook for a further 5 minutes.
- Remove your cooked venison and set aside to keep warm. Add the remaining butter to the pan, stir in your chanterelles and shallots and cook these for 5 minutes turning occasionally.
- Add your Broth or Stock and reduce in half, pour in the cream and season, as the sauce thickens remove from the heat. Serve with two cutlets on each plate with the sauce swirled around the meat.
Other recipe ideas
15/10/21 Recipe
Venison and Spelt Casserole
This delicious hearty casserole is a simple one pot dish that combines root vegetables, spelt grain and fresh venison from Sharpham Park
03/12/18 Recipe
Salt Baked Rack of Venison
An amazing and alternative feast for this Christmas!
02/12/18 Recipe
Venison Wellington with a Truffle Pancake
A little inspiration for an alternative festive feast or indulgent supper this winter
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC VENISON?
Reared in an ancient parkland, the deer live a wild life, contributing to the maintenance of the park as they roam freely. While they are mainly grass-fed, they also supplement their diet with tree leaves, conkers and apples. Venison is one of the leanest meats you can get – it’s protein-rich and tastes absolutely delicious.
Frequently asked questions
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Typically, game meat is the flesh of land mammals or birds, that are hunted for food instead of being raised on a farm. Game meat includes, ‘small birds’ such as quail, ‘winged game’ such as woodcock, grouse or partridge, ‘ground game’ such as rabbit or hare and ‘large game’ such as venison.
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Most game is only available during the autumn and winter, during the shooting season, this is followed by the ‘closed season’ when shooting is no longer allowed, this is essential for protecting animals when they are breeding and rearing their young. However, some game does not have a ‘closed season’, these game meats include rabbit and pigeon. At Coombe Farm Organic we freeze our game meat, making it available to you the consumer all year round.
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Game meat is one of the healthiest meats available, it is very low in fat and cholesterol, generally higher in protein, and very lean as wild game are able to walk and roam freely, therefore not storing much fat.