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Saddle of venison with ceps and boulangère potatoes
Fruit and vegetables
2 white
onions
, thinly sliced
10
charlotte potatoes
, sliced into discs with a mandolin
1 sprig
thyme
50g/1¾ oz
Lingonberries
Tins, packets and jars
500ml/18 fl oz
chicken stock
Cooking ingredients
10ml/2 tsp chardonnay
vinegar
1
bay leaf
sea salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
20g/¾ oz
butter
150g/5½ oz
butter
, softened
Meat, fish and poultry
400g/14 oz
venison
loin clean of sliver and fat
Other
15g/½ oz cep powder
4 large fresh ceps, cleaned and cut in half
150ml/5½ oz readymade best quality beef gravy
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