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VENISON The sustainable one

Sourced from deer roaming wild and free, this is a roast with sustainability credentials. Here, the meat is lightly salt-cured and flavoured with mustard, pepper, juniper and thyme

ROAST OF THE MONTH

PHOTOGRAPH GARETH MORGANS FOOD STYLING SOPHIE AUSTEN-SMITH STYLING MORAG FARQUHAR

Pot-roasting is definitely the way to go with a venison haunch. The slow, moist cooking melts the fat and softens the connective tissue without drying out the meat, leaving you with a juicy, flavoursome roast. We serve the venison with crushed new potatoes. Crushing gives them the glorious crispy edges that they don’t get when roasted whole. IVAN TISDALL-DOWNES, HEAD CHEF AND CO-FOUNDER OF NATIVE RESTAURANT

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Find the complete article and many more in this issue of delicious. Magazine - June 2019
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About delicious. Magazine

June brings warm sun and a new issue of delicious. packed with even sunnier food. Enjoy fabulous recipes that add a new dimension to barbecue fare, the 5 best Italian sauces for summer, Georgina Hayden’s pack-and-go feast, Jason Atherton’s brilliant pizza recipe and three colourful, fruit-filled pavlovas. Something summery to drink? How about some wonderful homemade elderflower fizz. Plus, don’t miss our easy 5-ingredient midweek recipes that will give you more time to enjoy the light evenings and our special 16-page Collector’s Edition, a guide to eating outside. Hooray for a delicious. summer!