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Ingredients

• 1 bulbs garlic
• 800 g best-end venison steaks, French trimmed
• bunches rosemary
• sea salt and freshly ground black pepper

• 300 g sun-dried tomatoes
• tbsp baby capers
• 2 lemons, zest and juice
• 1 tbsp caster sugar
• 2 red onions, finely sliced
• 100 ml olive oil

• 6 heads chicory
• 100 g pancetta lardons
• 1 tbsp balsamic vinegar

• 500 g new potatoes
• 1 tbsp unsalted butter
• 1 tsp Dijon mustard

Description

Ed Baines` Winning Supper Menu Combines Tender Roast Venison With Bitter Chicory Leaves And A Flavour-packed Sicilian Inspired Dressing

UK TV