Venison loin with celeriac remoulade, pomme Maxine and juniper jus

Ingredients

Oils & Vinegars

  • vegetable oil
  • 15ml of sherry vinegar
  • 60ml of red wine vinegar
  • 300ml of light olive oil
  • olive oil

Dairy

  • butter
  • 100ml of cream
  • 100ml of milk
  • 100g of clarified butter

Store Cupboard

Beverages