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Culet 60-80g

Appears in
Hix Oyster & Chop House

By Mark Hix

Published 2010

  • About
This is quite a fancy cut of venison and it’s pretty expensive, but if you are out to impress it is a fine-looking cut. It takes very little time to cook and can be simply pan-fried or grilled. Allow three cutlets per portion, depending on size.
Venison cutlets can be treated in exactly the same way as lamb cutlets, but when cooking, do bear in mind that venison meat is very lean and therefore less forgiving.
A good butcher or game dealer will break the carcass down into chops and cutlets, though often the loin is simply stripped out, which is a shame because venison chops and cutlets are interesting cuts to cook with.

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