Pan-roasted venison haunch.
Celeriac cooked in rosemary butter.
Celeriac remoulade.
Red cabbage purée.
Sauce of red wine and port, finished with capers.
Served with some old Burgundy that made its way to the front of my collection. Glad I drank this now, rather than waited on it.
I was pretty happy with this.
Despite taking the veni out the pan in the mid forties, I felt it still overcooked, but it was very tender.
I was most happy with the sauce. It was incredibly rich and nicely finished with butter.
by agmanning