BASIL AND SUN-DRIED TOMATO BUTTER
175g unsalted butter, softened
3 tablespoons finely shredded fresh basil
6 sun-dried tomatoes in oil, drained and finely sliced
2 tablespoons freshly grated Parmesan cheese
salt and freshly ground black pepper
Beat the butter until really soft, then beat in the remaining ingredients. Shape into a log and wrap in cling film. Chill for at least an hour until hard, or freeze. Slice thinly and serve on top of grilled or barbecued venison.
Will freeze for up to 3 months.