Juniper-roasted crown of venison with Cumberland sauce from Delicious Magazine (UK), December 2015: The Christmas & New Year Issue (page 102) by Oliver Gladwin

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic and lemon potatoes with smoked salt and paprika; Romanesco, toasted hazelnut, golden raisin and parsley salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Armagnac for Cognac, and venison stock for beef stock.

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