PT2H
This elegant dish combines the deep gamey flavour of venison with an earthy celeriac and chestnut purée for a beautiful winter recipe from Geoffrey Smeddle. Richness comes from a venison and cognac sauce which is worth the wait, while the venison itself is simply pan-fried in a fragrant thyme and garlic butter.
Venison with braised potatoes, celeriac and chesnuts