Venison with Valhrona Sauce

Name: Venison with Valhrona Sauce
Ingredients: 4 noisette of venison at 150g each; 4 chocolate tuile; 20g hazelnut oil; Fresh dried chilli powder; Parsnip cones; 50g crushed black pepper; 50g fresh coffee beans, crushed; Sauce; 200g of valrhona; 1l of veal stock; ½ l of venison stock; 100ml of dry sherry; 50ml of white balsamic vinegar; 5ml hazelnut liquor; 5g of raspberry juice; 3 diced shallots; 4g crushed black pepper corns; 1g of fresh green chili; 5g sea salt; Drop of white wine vinegar (if necessary); Parsnips; 4 parsnips; Still water; Olive oil; Sea salt; Fresh milled pepper

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Kevin Thornton brings us yet another tasteful dish to round off the week...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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