Traditional country pursuits reimagined for a modern world
One of the best-known dishes in the north which has been converted by Mark Hix using deer.
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By Mark Hix
One of the best-known dishes in the north which I’ve converted using deer which works a treat. Try to use the meat from a single muscle if possible as a generic mix of cuts will take different cooking times and you will end up with tender and chewy bits. If you wish which is even more traditional use neck chops. It’s traditional to serve Lancashire hotpot with pickled red cabbage which is a great combination with the game.
Traditional country persuits reimagined for the modern world
As head chef at River Cottage in Dorset, Gill Meller's focus is on simple dishes made from natural, abundant foods.
Mark Hix shares his deer chop curry with us.
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