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Grilled venison brochettes with redcurrant dressing
Fruit and vegetables
1 tsp chopped fresh
thyme
leaves
100g/3½oz
broad beans
2
Little Gem lettuces
, roughly chopped
3
spring onions
, finely chopped
½
fennel
bulb, thinly sliced
4
radishes
, halved
1
shallot
, finely
1 small
garlic
clove, finely chopped
1
orange
, juice only
1 loose handful
redcurrants
2 tbsp
raspberry
vinegar
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
1 tsp
black peppercorns
, crushed
2
juniper berries
, crushed
2 tbsp
olive oil
1 tbsp
olive oil
1 tsp clear
honey
salt and freshly ground
black pepper
Meat, fish and poultry
500g/1lb 2oz
venison
haunch, cut into chunks
Back to recipe
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