Roasted Wild Venison Loin with Pine and Cocoa Salt, Amaretto Poached Plums | Recipe by sousvidetools
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Ingredients
- 4 x 175g venison loin portions
- 4 sprigs of fresh pine
- 20 g cocoa nibs
- 15g Maldon sea salt
- 100ml amaretto
- 2 cloves
- 4 plums
- 150mls of reduced game stock
- Light olive oil
- White pepper
- 75g butter
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