Scottish Venison with port and sloe sauce, fondant potatoes, venison haggis, pea puree, parsnip crisp, curly kale and foraged pink purslane.
Monday, 15 October 2012
Martin WIshart Cookikng Competition
I've been accepted onto the Martin Wishart competition for my Venison dish which is very exciting. Needless to say, I'll be practicing this a few more times before I have to cook on the 6th November.
Scottish Venison with port and sloe sauce, fondant potatoes, venison haggis, pea puree, parsnip crisp, curly kale and foraged pink purslane.
Scottish Venison with port and sloe sauce, fondant potatoes, venison haggis, pea puree, parsnip crisp, curly kale and foraged pink purslane.
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