Roast loin of venison, wild mushroom pie and parsnip purée

Ingredients

Oils & Vinegars

  • 102ml of rapeseed oil
  • 1 tbsp of red wine vinegar

Store Cupboard

Dairy

  • 4 tbsp of double cream
  • 501 tsp milk
  • 150g of unsalted butter

Beverages

Salad & Fresh Herbs

Spices & Dried Herbs