Venison with Wild mushrooms and red wine reduction...or is that a jus?

So what do you cook when a friend comes to stay? Well, in our case venison of course. A trip to London's borough market continued the food theme and meant Matt could jazz up the venison with some extra special mushrooms including Pied Bleu, Cepes, Chanterelles and King oyster.

The Venison  was bought from the lovely butcher in Stockbridge, Hampshire and was served here with a red wine and blackberry reduction. Whilst I am a veggie and have been for many years I can appreciate how good this looks.