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Ingredients
US|METRIC
4 SERVINGS
- 2 kilograms venison (Saddle, bone-in, Or if local butcher can source you some)
- white onion
- 1/2 celery (finely sliced)
- 1 carrot (finely sliced)
- 1/2 leek (finely sliced)
- 1 garlic (finely sliced)
- 12 black peppercorns
- 2 star anise
- 2 bay leaf
- 4 sprigs thyme
- 200 mL cognac
- 300 mL red wine
- 1 butternut squash
- 1 lb. butter
- 400 mL water
- 14 baby beetroots (tail On)
- 1 liter water
- 250 mL red wine
- 200 mL red wine vinegar
- 140 grams brown sugar
- 1 sprig thyme
- 1 bay leaf
- 2 black peppercorns
- 1/2 tsp. salt
- 18 cups brussels sprouts leaves (outer leaves of the)
- butter
- 1 liter water
- orange juice
- 5 grams agar agar
- 10 grams sugar
- 170 grams oatmeal
- 4 shallots (diced)
- 3 tsp. thyme
- 40 grams sugar
- 60 grams duck fat
- 1/2 tsp. salt
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