Porcini & truffle oil
For a deliciously rich gravy, ask your butcher for some venison bones and roast for 1 hour with onions, carrots and celery. Transfer to the hob, add some beef stock and a lug of red wine, then simmer for a couple of hours, scraping up the sticky goodness from the base of the pan and topping up the liquid as needed. Strain through a sieve into a clean pan, and simmer until reduced. Job done!