Seared venison with celeriac gratin and mushroom mustard sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Christine Manfield

Published 1999

  • About

Gentle spicing and rich, full flavours come together in this celebration of the best of autumn and winter, flavours that lend themselves to full-bodied cabernets and nights by the fire. Look for boletus mushrooms in better greengrocers and the markets in autumn. Alternatively, use dried ones (available from gourmet food stores) — reconstitute in warm water.