Curried venison cutlets with lime pickle potato salad

The crisp tang of the lime perfectly complements the richness of the venison in this incredible dish from MasterChef UK finalist and creator of The Game Girl, Juanita Hennessey.


For the cutlets:

Heat the curry powder, chilli powder, tumeric and garram masala in a dry pan over a medium heat until you can smell the spice (approx. 1 -2 mins)
Combine the warmed spice mix to the minced garlic, onion granules, salt, lemon juice and oil to form a paste.
Rub the curry paste over the cutlets and leave to marinade for 2 hours or overnight. Reserve the remaining marinade for the cook.
Heat a griddle pan until searing hot. Brush the pan with oil and add your cutlets. Turn every minute until a crust forms on the outside but the meat inside remains a blushing pink – approx. 3-4 mins each side depending on size of the cutlet. (Note: you can cook the cutlets under a grill or on a BBQ following the same method).
Once the meat is cooked, remove from the griddle and wrap in tin foil to keep warm. Leave it to rest for 5 – 10 minutes before serving.

For the potato salad:

Add the diced potatoes to pan of salted boiling water and cook until just soft. Remove from heat and drain.
While the potatoes are cooking drain and rinse ¼ can of chick peas and set aside.
Finely chop 3 pieces of lime pickle and a small handful of coriander and set aside.
Add the cooked, drained potatoes to a bowl along with the chickpeas, lime pickle and a small knob of butter. Stir well to incorporate.
Finally add the chopped coriander and season to taste.

To plate:

Pile the potato into a bowl and place the cutlets on time. Finish with a pinch of chaat masala and serve with warm naan or rotis.


For the cutlets:

4 venison (or lamb) cutlets
1 small clove garlic, minced
1 tsp. medium curry powder
½ tsp. chilli powder
½ tsp. garam masala
½ tsp. onion granules
¼ tsp. turmeric
1 – 1 ½ tbp. flavourless oil
pinch of sea salt
squeeze lemon juice
pinch chaat masala (optional)

For the potato salad:

300g salad potatoes, diced
3 tbsp. lime pickle
¼ can chickpeas, rinsed and drained
Handful coriander leaves, chopped
Small knob of butter

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