Wednesday 23 March 2011: Saddle of venison
Very local. Shot by our butcher himself on his land. This is one of my favourites. I love cooking with game as it is the most natural type of meat available. And venison is such nice and tender meat. I am going to serve it at a dinner party tomorrow with dauphinoise potato, celeriac puree, pancetta lardons, glazed baby onions and a red wine reduction.
They are having seared scallops for starters served with grilled black pudding and a orange butter sauce and I think there was something else but I can't remember.
The iced butterfly biscuits from yesterday didn't come out so well. I think I need a lot more practise icing and writing etc.