Saddle of venison with shallots, salt baked celeriac and venison sauce

by Laurie Gear
Return to Recipe
Print

Ingredients

Fresh Meat

Dairy

  • 51g of butter

Store Cupboard

Fruit & Vegetables

Speciality Ingredients

Cooking Sauces

  • 500ml of brown chicken stock, or enough to cover

Beverages

Oils & Vinegars

  • olive oil