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Venison Loin, Pear, Spruce Recipe

Recipe By Great British Chefs

Spruce vinegar, sweet pear, elderberry ketchup and perfectly roasted venison come together beautifully in this challenging but very satisfying recipe from alex bond.

4.7
30 Rating -
Rate
Non Vegdiet
3hr total
3hr total
Venison Loin, Pear, Spruce
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Ingredients for Venison Loin, Pear, Spruce Recipe

  • 125 gram Venison loin
  • None Maldon salt
  • As required Vegetable oil
  • 125 gram Frozen ceps
  • 1 Shallots
  • 1/4 Garlic Clove
  • 1/4 Knob of butter
  • 1/4 sprig Thyme
  • 25 milliliter White chicken stock
  • 5 gram Spruce needles
  • 16.25 gram Ground Almonds
  • 15 gram Chestnut flour
  • 17.50 gram Butter
  • 10 gram Sugar
  • 1 gram Salt
  • 2.50 gram Cep powder
  • 25 gram Spruce tips
  • 100 gram Cider vinegar
  • 1/4 Pear
  • 1/4 Knob of butter
  • 1/4 tablespoon Maple syrup
  • 125 gram Elderberries
  • 25 gram Sugar
  • 18.75 milliliter Sherry vinegar
  • 3.75 gram Agar agar
  • 187.50 gram Venison bones
  • 62.50 gram Butter
  • 3/4 Shallots
  • 1/2 Garlic Cloves
  • 1/4 sprig Thyme
  • 1.50 Juniper berries
  • 50 milliliter White wine
  • 1/4 liter White chicken stock
  • 1/4 liter Brown chicken stock
  • 1/4 Hen of the woods
  • 1/4 Knob of butter
  • 1/4 Pear
  • 1/4 sprig Thyme
  • None Maldon salt
  • 25 gram Spruce tips
  • 100 gram Cider vinegar
  • 62.50 gram Butter
  • 187.50 gram Venison bones
  • 3/4 Shallots
  • 1/2 Garlic Cloves
  • 1/4 sprig Thyme
  • 1.50 Juniper berries
  • 50 milliliter White wine
  • 1/4 liter White chicken stock
  • 1/4 liter Brown chicken stock
  • 1/4 Knob of butter
  • 1 Shallots
  • 1/4 Garlic Clove
  • 1/4 sprig Thyme
  • 125 gram Frozen ceps
  • 25 milliliter White chicken stock
  • 5 gram Spruce needles
  • 15 gram Chestnut flour
  • 17.50 gram Butter
  • 16.25 gram Ground Almonds
  • 10 gram Sugar
  • 1 gram Salt
  • 2.50 gram Cep powder
  • 125 gram Elderberries
  • 25 gram Sugar
  • 18.75 milliliter Sherry vinegar
  • 3.75 gram Agar agar
  • 1/4 Pear
  • 1/4 Knob of butter
  • 1/4 tablespoon Maple syrup
  • 125 gram Venison loin
  • As required Vegetable oil
  • 1/4 Hen of the woods
  • 1/4 Knob of butter
  • None Maldon salt
  • 1/4 Pear
Nutrition
value
3506
calories per serving
191 g Fat260 g Protein137 g Carbs47 g FiberOther

Current Totals

  • Fat
    191g
  • Protein
    260g
  • Carbs
    137g
  • Fiber
    47g

MacroNutrients

  • Carbs
    137g
  • Protein
    260g
  • Fiber
    47g

Fats

  • Fat
    191g

Vitamins & Minerals

  • Calcium
    562mg
  • Iron
    28mg
  • Vitamin A
    139mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    74mg
  • Vitamin B6
    5mg
  • Vitamin B9
    222mcg
  • Vitamin B12
    10mcg
  • Vitamin C
    115mg
  • Vitamin E
    17mg
  • Copper
    4mcg
  • Magnesium
    543mg
  • Manganese
    4mg
  • Phosphorus
    2962mg
  • Selenium
    309mcg
  • Zinc
    25mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs