Loin of Venison served with red cabbage purée, celeriac fondant & celeriac purée, savoy cabbage, pickled yellow chanterelles & a chocolate & red currant sauce.




The venison loin cooked was sous vide at 52 degrees for 45 minutes with a tablespoon of duck fat & two sprigs of time, then pan seared before being rested.



The red cabbage was cooked sous vide at 95  degrees  for one & a half hours before being puréed with a selection of spices,.



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