Venison Loin, Pear, Spruce Recipe

Ingredients For Venison Loin, Pear, Spruce Recipe

• 500 gram Venison loin
• NaN Maldon salt
• Vegetable oil
• 500 gram Frozen ceps
• 4 Shallots
• 1 Garlic Clove
• 1 Knob of butter
• 1 sprig Thyme
• 100 milliliter White chicken stock
• 20 gram Spruce needles
• 65 gram Ground Almonds
• 60 gram Chestnut flour
• 70 gram Butter
• 40 gram Sugar
• 4 gram Salt
• 10 gram Cep powder
• 100 gram Spruce tips
• 400 gram Cider vinegar
• 1 Pear
• 1 Knob of butter
• 1 tablespoon Maple syrup
• 500 gram Elderberries
• 100 gram Sugar
• 75 milliliter Sherry vinegar
• 15 gram Agar agar
• 750 gram Venison bones
• 250 gram Butter
• 3 Shallots
• 2 Garlic Cloves
• 1 sprig Thyme
• 6 Juniper berries
• 200 milliliter White wine
• 1 liter White chicken stock
• 1 liter Brown chicken stock
• 1 Hen of the woods
• 1 Knob of butter
• 1 Pear
• 1 sprig Thyme
• NaN Maldon salt
• 100 gram Spruce tips
• 400 gram Cider vinegar
• 250 gram Butter
• 750 gram Venison bones
• 3 Shallots
• 2 Garlic Cloves
• 1 sprig Thyme
• 6 Juniper berries
• 200 milliliter White wine
• 1 liter White chicken stock
• 1 liter Brown chicken stock
• 1 Knob of butter
• 4 Shallots
• 1 Garlic Clove
• 1 sprig Thyme
• 500 gram Frozen ceps
• 100 milliliter White chicken stock
• 20 gram Spruce needles
• 60 gram Chestnut flour
• 70 gram Butter
• 65 gram Ground Almonds
• 40 gram Sugar
• 4 gram Salt
• 10 gram Cep powder
• 500 gram Elderberries
• 100 gram Sugar
• 75 milliliter Sherry vinegar
• 15 gram Agar agar
• 1 Pear
• 1 Knob of butter
• 1 tablespoon Maple syrup
• 500 gram Venison loin
• Vegetable oil
• 1 Hen of the woods
• 1 Knob of butter
• NaN Maldon salt
• 1 Pear