Gastronomixs

Black pudding (boudin noir) made from venison

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Black pudding (boudin noir) made from venisonEnlarge

Ingredients

200

g

deer belly fat

650

g

deer blood

175

g

buckwheat flour (extra refined)

1

 

bay leaf

1

 

mace

2

 

cloves

 

 

cayenne pepper

 

 

artificial intestines

Preparation method

Serving suggestions

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