This is venison cooked to melt in your mouth and served with a punchy pickle dressing on a light, refreshing salad. Using a very sharp knife, cut away any silvery sinews that run down the length ...

Season, to taste, with salt and freshly ground black pepper. (The sauce may become quite thick, so add a little of the morel soaking water to the pan.) To cook the venison, remove the venison from ...