Roast Venison With Snails & Mushroom Purée Recipe

Ingredients For Roast Venison With Snails & Mushroom Purée Recipe

• 800 gram New forest venison loin
• 1 Knob of butter
• 4 Chervil roots
• 12 Snails
• 100 gram Girolles
• 50 gram Butter
• 1 Handful of spinach leaves
• 1 Garlic Clove
• 1 Handful of parsley
• Salt
• Black pepper
• 4 Shallots
• 1 Garlic Clove
• 1 dash Oil
• 100 milliliter Red wine vinegar
• 1 dash Brandy
• 100 milliliter Red wine
• 400 milliliter Port
• 2 liter Veal stock
• 1000 milliliter Chicken Stock
• 700 gram Venison bones
• 1 pinch Thyme
• As required Parsley to taste
• 1 Bay leaf
• 1 Dollop of tomato puree
• 4 Juniper berries
• 1 Star anise
• 1 Banana shallot
• 4 sprig Fresh thyme
• 1 Garlic Clove
• 1 Knob of butter
• 1 dash Oil
• 500 gram Mixed seasonal wild mushrooms
• 210 milliliter Chicken Stock
• 200 milliliter Madeira
• 150 milliliter Double cream
• 4 Shallots
• 1 Garlic Clove
• 1 dash Oil
• 100 milliliter Red wine vinegar
• 1 dash Brandy
• 100 milliliter Red wine
• 400 milliliter Port
• 2 liter Veal stock
• 1000 milliliter Chicken Stock
• 700 gram Venison bones
• 1 pinch Thyme
• As required Parsley to taste
• 1 Bay leaf
• 1 Dollop of tomato puree
• 4 Juniper berries
• 1 Star anise
• 1 Banana shallot
• 4 sprig Fresh thyme
• 1 Garlic Clove
• 1 Knob of butter
• 1 dash Oil
• 500 gram Mixed seasonal wild mushrooms
• 210 milliliter Chicken Stock
• 150 milliliter Double cream
• 4 Chervil roots
• 1 dash Oil
• 800 gram New forest venison loin
• 1 Knob of butter
• Salt
• Black pepper
• 12 Snails
• 100 gram Girolles
• 50 gram Butter
• 1 Garlic Clove
• 1 Handful of parsley