Fallow Deer Venison Pavé

Butchery Instructions

1.  Remove the leg from the haunch at the knee
2. Cut along the length of the haunch following the femur bone that lies diagonally within
3. Cut that bone out then divide all the thigh muscles within the haunch – this is best done by hand, running your fingers into the seams of the muscles
4. Remove any sinew on the surface of these separate muscles and portion the meat into 2 inch thick steaks (pavé)


1 Pavé per person
½ tbsp sunflower oil for frying


1.  Fry meat in oil in a very hot skillet, forming a bark (crust) on all surfaces
2. Place on a tray and roast in a hot oven (400F) for 5 minutes
3. Remove from the oven and take the pavé from its hot pan to rest (resting your pavé on a chopping board with a groove to collect the juices that seep out is ideal for this stage)
4. Rest the meat in a warm place for 10 minutes
5. Slice to serve with braised greens, roasted beetroot, and pickled blackberries

Bonus: Combine with Mike’s Dirty Mash & Deer Gravy for even more complementary flavors.

Pickled Blackberries


3 cups distilled white vinegar (or cider vinegar)
3 cups water
1 1/2 cups sugar
4 tsp sea salt
4 star anise
1 cinnamon stick
up to 3lb blackberries

Method (makes 6 cups):

1.  Combine distilled white vinegar (or cider vinegar), water, sugar, and sea salt in a large saucepan
2. Bring to a boil and stir until the salt and sugar are dissolved
3. Add star anise and a cinnamon stick
4. When the mixture boils add your blackberries for 4 minutes
5. Transfer the contents of your pan into a pickle jar and seal it while hot.