Venison

Pan fried fillet of venison with a fondant potato, celeriac puree, red cabbage, morel mushrooms and a port wine and juniper jus.

The fillet came from asaddle like this and this, the two smaller ones at the top.

Week over and it's my holiday now. Off to Spain on monday and hopefully it's going to be nice and sunny so we can enjoy our tapas, tinto de verrano and cafe con leche!