Venison

Autumnal Venison

End of the season on the Rosa & the markets are full of the new seasons produce. Many varieties of wild mushrooms are in season here, black trompettes, ceps, chanterelles & girolles which have chosen to use here. There are also pumpkins & squash of all sorts from crown prince, acorn, spaghetti & potimarron which…

Venison & wild mushrooms

Loin of venison served with a wild mushroom pie filled with yellow & grey chanterelles & pied de mouton, caramelized parsnip purée, braised silver skin onions, wilted spinach & port & chocolate sauce.

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…