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Paul Welburn's stunning dish sees venison loins being taken off the saddle and pan-roasted to perfection in plenty of butter. Served with a refined potato cake, crispy cavalo nero, venison sausages and a pear and parsnip purée, this is a dinner party dish to remember. If elderberries aren't available, feel free to use blueberries of blackberries instead to finish the sauce.
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