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By Fi Harris
Sunday, 29 July 2007
Serves 6 to 8
Venison with Chilli, Lime and Black Pepper Butter
Serves 6 to 8
• 175g softened unsalted butter
• 2 finely chopped fresh red chillies
• 3tbsp sweet chilli sauce
• finely grated zest and juice of 1 lime • handful of chopped fresh coriander
• pinch of salt
• 1tbsp crushed black peppercorns.
Beat all the ingredients together, shape into a log and wrap in cling film. Chill for at least an hour until hard, or freeze. Slice thinly into discs and serve on top of grilled or barbecued venison fillets or paves.
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