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Saddle of venison with ceps and boulangère potatoes

3 ratings

This hearty dish of venison and mushroom is full of autumnal flavour and would make an impressive main at a dinner party

Ingredients

For the boulangère potatoes

For the cep butter

  • 150g/5½ oz butter, softened
  • 15g/½ oz cep powder

For the venison

  • 400g/14 oz venison loin clean of sliver and fat
  • 4 large fresh ceps, cleaned and cut in half
  • 150ml/5½ oz readymade best quality beef gravy
  • 50g/1¾ oz Lingonberries
  • salt and freshly ground black pepper