PT2H15M
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.
Venison saddle, sausage, elderberry huntsman sauce, pear and parsnip purée