In the second programme of this new 7-part series Donal Skehan visits Baronscourt Venison in Omagh, where the venison is produced from wild Japanese Sika deer. He also visits Ticketymoo Ice Cream, in Irvinestown, Co Fermanagh and then enjoys a Boxty demonstration in the Kissin’ Crust.
Dishes this week include Crispy Golden Eggs with Black Pudding, Pan-fried Boxty and Crisp Apple Salsa; Glazed Spiced Venison with Sweet Potato Mash; and Affogato Alcaffe with Dark Chocolate and Hazelnut Biscotti at the delightful Feast location of Belle Isle Castle in Lisbellow, Enniskillen.
