Venison Haunch with Nigella’s Anchovy Elixir and Waxy Tatties

Directions

1. 1

   Sear the venison with butter

2. 2

   Roast the venison until it has an internal temperature of 58°

3. 3

   Deglaze the pan with beef stock

4. 4

   Add a little thyme to Nigella’s Anchovy Elixir