A wood-fired stove, hot charcoal, and that smell you get when you light a fire in the late autumn months — fabulous. And with venison sizzling away in the pan, it’s starting to come together.
This dish is not a first; I’ve been serving this for a while in various hotels over the years as an alternative to the mundane sandwich. Venison and root slaw with truffle mayonnaise is ideal for a brunch or snack. But cooking this dish fresh from the stalk was a first for me. I’ve been shooting, fishing, working with horses and milking on farms since I was eight, and it only dawned upon me recently that I’ve never
