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Saddle Of Venison With Shallots, Salt Baked Celeriac And Venison Sauce

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Great British Chefs
Related tags
gluten free low carb nut free german
Nutrition per serving    (USDA % daily values)
CAL
476
FAT
49%
CHOL
47%
SOD
1004%
Uploaded by: Great British Chefs

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Ingredients for 4 servings

4 150g venison steak

50 g of butter

salt

pepper

4 egg whites

1 handful of Douglas fir pine needles

150 g of rock salt

1 celeriac

500 ml of brown Chicken stock, or enough to cover

150 g of venison bones, roasted and browned in moderate oven

2 carrots

1 celery stick

2 onions

2 garlic cloves

80 ml of red wine

100 g of hawthorn berry

100 g of rosehips

200 ml of orange juice

50 g of caster sugar

4 shallots, caramelised and peeled

2 heads of cavolo nero, picked off the stalk and washed

butter

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