Juniper Brined Venison with Class Pomme Anna | Club House for Chefs
Juniper Brined Venison with Class Pomme Anna
Ingredients
- Juniper Brine | Serves 4
- 5 g Club House Juniper Berries, toasted
- 40 g Club House ® Sea Salt, French Mediterranean
- 1 liter Water
- 2 each Garlic, cloves
- 1 sprig Thyme
- Class Pomme Anna | Serves 4
- 1 each Russet potato, large
- 200 g Butter, melted
- 60 g Kosher salt
- 3 g Club House ® Pepper, Black Whole
- 2 g Club House ® Nutmeg, Ground
- Venison | Serves 4
- 400-500 g Venison Loin, pre-cleaned and portioned
- 80 g
- 50 g French’s Dijon Mustard
- 100 g Canola Oil
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