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Slow braised venison with barbecue charred vegetables and sorrel verde

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A four hour braised haunch of venison, enriched with deep flavours of porcini mushrooms, smoked paprika and juniper berries. Served alongside a simple and refreshing sorrel salsa verde and barbecue charred vegetables. A slow cook, but worth the wait.

Ingredients

For the sorrel verde

For the charred vegetables

  • 1 bunch mixed carrots
  • 2 fennel bulbs, cut into 8
  • 2 whole garlic bulbs
  • bunch garden herbs, plus extra to garnish
  • salt and freshly ground pepper

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