Sous-vide venison filet wrapped in gently wilted sortkål (black kale), then roasted.
Served with:
• Smoked parsnip purée
• Morels & crispy beluga lentils
• Charred baby cauliflower, marinated in apple vinegar, honey & shiro dashi
• Pickled then dehydrated shallots
• Housemade red wine sauce on venison stock
• Earthy crumble of dried mushrooms and dark rye bread
by Possible-Can6317