Pave of Venison

Pave of Venison

People travel from far and wide to come to the Pot Kiln and eat this, our most famous dish. It was inspired by the French form of butchering a “slab or tile” from the haunch of beef or lamb. It involves separating the primal muscles from the thigh, then trimming off all silvery sinew and fat until you are left with a piece of meat that looks like fillet but has the flavour of rump.