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1 hour 30 minutes
Salt Professional Venison Celeriac
The inspiration for this saddle of venison recipe comes from the Chiltern Hills which are close to Laurie Gear's restaurant, Artichoke. Foraged Douglas Fir needles and salt crusted celeriac give this dish a festive aroma while Hawthorn berries and rosehips add acidity. Laurie Gear recommends substituting the pine needles for citrus peel and cranberries for the foraged berries, if necessary
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