Eat Wild’s Roe Fillet wrapped in leak and streaky British bacon with creamy mash, spinach and roasted veg. With venison heart and sloe gin gravy.
This dish was created for the last Tuscan night at the Pot Kiln and was a roaring success. It is melt in the mouth tender and worth every bit of the effort to make it. This is a dish for when you have time to get stuck in. It can be made in advance and finished in the oven when you are ready for it.