Haunch of Vension with Crushed Celeriac
British venison, celeriac crushed with chives and a spoonful of caramelised red onion marmalade. Served with a port and red wine sauce infused with juniper, cinnamon and cloves. A dish worth dressing-up for.
Serves one £7.50 Serves two £12.99
To serve:
Rest the venison for four minutes, then carve into three or four slices (it is best served pink). Stir the sauce and pour carefully into the centre of a warmed plate. Arrange the venison in the centre with the celeriac cake to one side. Garnish with a sprig of fresh rosemary.
Serve with:
Colourful greens, such as wilted spinach or French beans, or our Braised Red Cabbage (£1.99).
Potatoes may not be necessary but our Rustic Potato Wedges (£1.99) would be perfect.
For pudding:
Red Berry Cheesecake £2.35
Wine List recommendation:
Primitivo de Puglia 2008, Puglia, Italy
To see the rest of the Special Nights In Wine List click here.
“A dish worth dressing up for”
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