Blue venison

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venisoncasserole

An old lab mate was back in town for the evening, so the pub was called for. He’s finding Oxford pubs just don’t cut the mustard when one is used to Cambridge’s plethora of ale halls so, with this – and his need to catch a train later that evening – we headed to the Cambridge Blue.

The Blue is famed for its wide selection of both real ales and foreign bottled beers, and the food isn’t bad either. We all ended up picking the same dish – from the specials board: venison casserole. Not a decision to be regretted, either – big chunks of delicously gamey venison in a rich and thick gravy, with big chunks of soft carrot, dumplings, and some nice bread on the side to mop up the juices. Excellent – just how pub grub should be.

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