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« Grilled scamorza & tomato bruschette | Main | EBBP#6 - next round coming up! »

Sep 11, 2006



How lucky you are that you have easy access to game! I've never tasted venison... sigh... Your picture is mouthwatering - now if only computers could come with a "taste this" option, we'd be all set!

Jennifer Klinec

This sounds so yummy! I'm always so excited about the arrival of game season here in the UK and the sight of all the pheasants hanging outside the butchers shops.

This looks like it would be fantastic with some spaetzle to soak up the sauce.

Sue Vancil

It is so rare to get good game recipes and this one looks fabulous! I recently brought 2 packages of frozen venison home with me from a trip to Illinois to visit family. My uncle deer hunts every year and was needing to clear out space in the freezer for his new game of this season. So I will share your recipe with my husband and try it out with our venison! Thanks!

Scott at Real Epicurean

Ah, Cep mushrooms - so in season! Any members of the Bolette family will share the same taste and texture (more or less) and will do the trick with this dish.
Were they hand picked?


ha! handpicked! i wish. although we have richmond park just round the corner, you're not allowed to pick what grows in there, as the deer need it for feeding. not sure why anyone would like to eat them raw, but i guess they don't know what they're missing!


Saw some amazing ceps at Borough Market this morning at the Wild Mushroom company. They looked like they'd been picked about a minute before I saw them (obviosuly not).


sounds like i'll have to go back soon, howard, i just love fresh wild mushrooms!

Matt Rayner

Johanna, congratulations on a truly astonishing blog. What a joy to find.
I'm here in Helsinki and it's mushroom season of course now. Soon the boys will be out elk hunting and hopefully my favourite student (I teach English to adults) will pull through and give me a nice big cut from the elk her husband shoots, just like she did last year.
Grüsse an Dich

Steve keep it moist Jahr

Johanna thank you so much for sharing your wonderful recipe it sounds delicous i will try it, I am getting a hind quoerter ready for the smoker! making room in the freezer for this years hunt. Again thank you.


lovely blog...lovely food. I was just wondering where the "orange" in the "portwine and orange sauce" came into play. I am assuming you added it in with the rest of the sauce reduction...

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