Adam Byatt served up a tasty saddle of venison with ceps and boulangere potatoes on Saturday Kitchen.

The ingredients for the boulangere potatoes are: 2 white onions, thinly sliced, 20g butter, 10 charlotte potatoes, sliced into discs with a mandolin, 10ml tsp chardonnay vinegar, 500ml chicken stock, 1 bay leaf, 1 sprig thyme, sea salt and freshly ground black pepper.

For the cep butter: 150g butter, softened and 15g cep powder.

For the venison: 400g venison loin clean of sliver and fat, 4 large fresh ceps, cleaned and cut in half, 150ml readymade best quality beef gravy, 50g Lingonberries, salt and freshly ground black pepper.

See more venison recipes in the book titled: The Easy Venison Cookbook available from Amazon now.