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Ingredients

Preparation method

• Combine the ingredients, heat to 80°C, and leave to infuse for half an hour.
• Clean the fillet of venison and place in the spiced stock. Poach the meat in the stock for ten minutes until done.
• Remove the meat from the stock and set aside under a heat lamp or in a heating cabinet.
• Take some of the stock and mount with butter to create an accompanying sauce. 

Serving suggestions

• As a component in a composition with apple and potato mash.
• In a composition with components of Jerusalem artichoke, apple, celeriac, parsnip, pear, pumpkin, beetroot, red cabbage, onion, or sweet potato.

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