Wednesday 10 December 2008

Braised venison with root vegetables

Here was my amuse bouche this evening. It is a bread tube which is filled with a rich braised venison civet. Topped with a warm root vegetable espuma and fresh juniper.
The beautiful richness of the venison is tempered with the light foam and the bread crisp adds a playful bite whilst the juniper gives the mouth an aromatic feel.

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