Venison casserole with mushrooms and red wine, cooked slowly in the oven, delivers tender and succulent meat with the flavour of juniper, thyme and the wind.
Venison steaks seared in a hot pan, served with rich red wine sauce made with pan juices. Aged venison is tender so keep the steaks in the fridge for a couple of days in advance.
Tartine sourdough loaf with toasted walnut chunks. Squirrels have dug holes in my lawn, the sure sign of autumn. I don’t blame them much – they manage just about to scuff the grass and topsoil, puny diggers they are.