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Venison, Chocolate, Fig, Turnip and Brussels Sprouts
GREAT BRITISH CHEFS30Ingredients
105Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 760 grams loin (venison)
- 1 Tbsp. juniper berries
- 50 grams thyme
- 1,000 mL oil (pomace, or enough to cover)
- 4 garlic cloves (lightly crushed)
- 500 grams venison (trimmings)
- 2 Tbsp. oil
- 6 shallots
- 1/2 bulb garlic
- 10 grams thyme
- 3 bay leaves
- 10 white peppercorns
- 150 mL raspberry vinegar
- 2 liters red wine
- 2 liters brown chicken stock
- 2 liters stock (venison)
- 50 grams fig (purée)
- salt
- black pepper
- 125 mL whipping cream
- 140 grams bitter chocolate (70%, chopped)
- 40 grams softened butter
- 250 grams turnip (trimmed to barrel shapes)
- 100 grams butter
- 100 mL chicken stock
- 12 Brussels sprouts (halved)
- 2 figs (fresh, cut into eight)
- 15 grams watercress
- 1 knob butter
- olive oil
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