Seared venison with celeriac gratin and mushroom mustard sauce

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By Christine Manfield

Published 1999

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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.