Tuesday June 2, 2020

Chef's table

Each week, a chef shares a favourite recipe. This week, Alan Foley of the Step House Hotel in Borris, Co Carlow (stephouse hotel.ie) makes great use of game from Co Wicklow.

17th November, 2013

It's very hard to beat the flavour of Wicklow venison. Throw in some organic cabbage with a hint of mustard, and the dish really represents the best of autumn.

800g venison saddle (allow 200g per person)

2 tsp oil

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