Gino D’Acampo serves up venison with brandy and mushroom sauce for the festive season on Let’s Do Christmas.
The ingredients are: 700g piece of venison loin, centre cut, 2 tbsp olive oil and 1 tbsp course ground black pepper.
For the sauce are: 1 banana shallot very finely chopped, 2 tbsp brandy, 30g dried porcini mushrooms, covered in boiling water, 200ml double cream, 25g butter, 200g Chestnut mushrooms , sliced and 1 tbsp finely chopped rosemary.
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