The venison had been marinading in wine, stock, garlic, spices and vegetables since Sunday and had already been slow-cooked on top of the wood-burner for a good few hours before it was returned for it's final heat-through in preparation for it's much awaited consumption. It did not disappoint. The beautifully lean meat literally fell off the bone.
It was accompanied by the wonderfully spicy 'blushing pears' that I made at the end of August and homemade beetroot and orange relish. Roast potatoes and celeriac mash added the final flourish. What a feast!
Félicitations au chef et à sa sous-chef!
It was accompanied by the wonderfully spicy 'blushing pears' that I made at the end of August and homemade beetroot and orange relish. Roast potatoes and celeriac mash added the final flourish. What a feast!
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