Bob Mortimer served up venison with cabbage, chestnuts and prunes on Sunday Brunch.
Bob says: “This is a healthy dish that will help to lower your cholesterol.”
The ingredients are: 175g venison loin fillet, splash of water, 1 savoy cabbage, salt & pepper, a pinch nutmeg, 1 pack of cooked chestnuts, 1 pack of prunes and olive oil.
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