I wanted to end the game season with a banger, so we’re going to make a hare & beetroot dish! It’s different preparations of a beautiful hare & beetroot with black garlic and pommes dauphine with a blood sausage filling. The hare sauce 3 kg hare bones and trimmings 250 g shallots 150 g leek 300 g celeriac 250 g carrots 150 g celery 200 g port 400 g red wine 6 cloves garlic 4 g coriander seeds 5 g black pepper grains 4 bay leaves 4 srpigs thyme hare blood First spread the hare

We all love a delicious terrine, but this layered terrine is going to blow your guests mind! A layered terrine is also known as a marbre, which means marble in French. This one is made from beef tail, beef tongue and a rich beef & madeira jelly. On the side we have a raisin & Pedro Ximinez gel, beurre noisette cooked apple and a beef and bay leaf broth. The beef & madeira marbre The brine & beef tail 3 liters water 90 g nitrite salt 3 bay leaves 3 g coriander seeds 3 g black

A true class on techniques! I’ll show you the best way to clean venison and we’ll use everything single gram. We’ll make a mousse wellington with a venison sauce, cepes and on the side a potato puree with a hazelnut crust. The venison sauce 2 kg venison bones 2 onions 1 leek 1 big carrot 250 g mushrooms (I use white button) 300 g white wine 1 small bulb garlic 3 sprigs thyme 1 g black peppercorns 1 g coriander seeds Spread the venison bones on a metal tray and toast them at 2