Seared venison with celeriac gratin and mushroom mustard sauce

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.