A Recipe by Ross Stovold
As the seasons change, Chef Stovold gives you a recipe for Venison Carpaccio with Forest Gatherings...
Ingredients
- One saddle of Venison
- 10 onions
- 500g Scots Pine needles
- 1 litre Rapeseed Oil
- Maltodextrina Tapioca Powder
- 200g Brambles
- 50g Water
- 50g Castor Sugar
- 50g White Wine Vinegar
- Reindeer Moss or 1 Small Cabbage
- 100g Chanterelles
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