A seared venison backstrap with porcini sauce and potatoes à la Dauphinoise from Local Is Lovely: For the Love of Fresh Seasonal Food, Nice Farmers and Their Produce (page 154) by Sophie Hansen

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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

    Requires 2.5 hours to prepare. Can substitute the book's "Walnut and currant agrodolce" or "Cherry chutney" for the "Porcini sauce" specified in this recipe.

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