I'm cooking venison steaks for dinner tonight. With that I'm going to have potato and carrot mash, creamed leeks and red wine jus.
Since I'm silly enough to try and blog most of my dinners I am now in a conundrum on how to plate this?
My current idea is to make a centered flat base of mash, on top of that I'll put the leeks and then finally the venison steak. The finishing touch will be to spoon some of the red wine jus around the edges of the plate.
Does anyone else here have any better/different ideas? If so I'd be more than grateful to hear them.
Thanks in advance, Mike