Serve with barbecued peppers and a mayonnaise mixed with chilli and tarragon.
Recipe by Mark Hix.
Serve hot or cold
Serve with a seasonal vegetables.
Serve each steak topped with a slice of brie and a little sauce. Serve with salad.
Copyright Phil Vickery Serve spooned over warm pappardelle and scatter with torn basil leaves
Serve with seasonal veg, like red cabbage and roasted leek.
Mix the salad leaves together and pour over the dressing. Pile the salad onto plates, lay the venison on top. Arrange the walnuts and nestle the plums around the edge.