Chargrilled venison cutlets, cumin & fennel rub, smoked garlic mashed potato puree, pinot & mint jelly reduction, chargrilled summer vegetables with walnut and cherry relish
Venison cutlet, porcini mushroom dust, maple roasted pumpkin, green beans, deglazed pan juices
Martin Bosley's festive venison frenched rack.
Surprisingly easy very impresive and super delicious.
New Zealand venison chop with polenta parcel with tomato marsala jus