Ingredients
- Freshly butchered Fallow Deer Chops
- Dijon Mustard
- Habanero Chilli Sauce
- Lemon
- Salt and Pepper
- Olive Oil
- Smoked Paprika
- Butter
Method
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.