Venison with black mushroom powder, hazelnut crust, beetroot, celeriac, and Port jus from The Old Spot Cookbook: A Decade at Dublin's Favourite Gastropub (page 104) by Aoife Carrigy

  • carrots
  • celery
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Calls for dehydrating wild mushrooms, or can be substituted with blitzed dried cep mushrooms. Can substitute beef stock for venison stock, and vegetable stock for chicken stock. The book's "Celeriac purée," "Beetroot gel," and "Port jus" called for in this recipe can be made in advance.

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

Accompaniments: Deep-fried kale or cavolo nero

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

    Calls for dehydrating wild mushrooms, or can be substituted with blitzed dried cep mushrooms. Can substitute beef stock for venison stock, and vegetable stock for chicken stock. The book's "Celeriac purée," "Beetroot gel," and "Port jus" called for in this recipe can be made in advance.

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