Venison leg cooked in hay with roast celeriac and braised red cabbage


Speciality Ingredients

  • 120g of fresh hay, washed and dried


  • 261g of butter, softened

Oils & Vinegars

  • 2 tbsp of groundnut oil
  • 100ml of raspberry vinegar
  • 100ml of grapeseed oil

Store Cupboard

Cooking Sauces

  • 200ml of brown chicken stock

Salad & Fresh Herbs