Dine in Dublin gets off to a flier

The dining scene in the capital has never been so vibrant

21st February, 2016
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This week, Neal Magee from 101 Talbot (101talbot.ie) and Richie Wilson from Fire (mansionhouse.ie/firerestaurant) share two recipes to mark the start of this year’s Dine in Dublin event, which begins tomorrow

Ingredients, serves six

1kg venison saddle trimmed and off the bone (you could use chicken or slow-cooked duck legs instead)

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