Venison loin, pear, spruce

by Alex Bond
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Ingredients

Fresh Meat

Store Cupboard

Oils & Vinegars

  • vegetable oil
  • 400g of cider vinegar
  • 75ml of sherry vinegar

Fruit & Vegetables

Dairy

  • 323 knobs of butter

Salad & Fresh Herbs

Cooking Sauces

  • 101ml of white chicken stock
  • 1l brown chicken stock

Speciality Ingredients

  • 20g of spruce needles, dried and ground into powder
  • 15g of agar agar

Beverages

  • 200ml of white wine