Seared Norfolk venison loin, slow braised shin, sautéed Jerusalem artichokes, pickled black berries and kale crisps
Strattons Head Chef Dan Freear will be demonstrating in Mary Kemp’s Cookery Theatre this April and this month he shares a delicious recipe of Seared Norfolk venison loin, slow braised shin, sautéed Jerusalem artichokes, pickled black berries and kale crisps. Serves four Venison For the venison head towards your local good quality butcher. Here they will









