British venison cutlets with herb & mustard crust & autumn berry compote

Name: British venison cutlets with herb & mustard crust & autumn berry compote
Cuisine: British
Ingredients: 8 French-trimmed thick venison cutlets; 2 tsp Dijon mustard; 3 tbsp softened unsalted butter; 75 g fresh white breadcrumbs; handful finely-chopped parsley leaves; handful finely-chopped parsley leaves; 2 tbsp fresh rosemary leaves, chopped; 1 tbsp fresh thyme leaves, chopped; sea salt and black pepper; sea salt and black pepper; 400 g baby new potatoes; 2 sprigs fresh thyme; a few cloves garlic, peeled and crushed; 2 tbsp rapeseed oil; 30 g butter; 500 g autumn berries to include blackberries, mulberries and myrtle berries; 500 g autumn berries to include blackberries, mulberries and myrtle berries; 500 g autumn berries to include blackberries, mulberries and myrtle berries; 500 g autumn berries to include blackberries, mulberries and myrtle berries; 6 crushed juniper berries; 1 star anise (optional); zest and juice of one small orange; 2 tbsp runny English honey

Preparation info

Serves
4
as a main course

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

I feel honoured that José is including my venison recipe in his book and more so knowing that I am one of the few female chefs to contribute.

I have known José for a number of years - our paths often cross at food festivals due to our mutual love of game and the countryside. We both have a passion for the countryside and shooting. I have huge respect for José an

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method