• Freshly butchered Fallow Deer Chops
  • Dijon Mustard
  • Habanero Chilli Sauce
  • Lemon
  • Salt and Pepper
  • Olive Oil
  • Smoked Paprika
  • Butter


In a pestle and mortar combine a tablespoon of Dijon Mustard, a teaspoon of Habanero Chilli Sauce, the juice of a lemon, a pinch of salt, pepper and smoke paprika before combining with a glug of olive oil.   

Drop some of the sauce into a flat pan and evenly coat the chops.

In a pan melt a knob of butter and add the coated chops, turning to ensure all sides are nicely coloured before resting vertically in a warm pan.  The sauce will form a lovely crust on the chops.

Serve with the remaining sauce as a dip.