200g loin of venison
20g of spruce needless (calendar of nature – week 22)
20ml bison grass flavoured oil
Maldon salt, to season
15g spruce needle juice
100g wild mushroom purée
50g topinambur purée
25 wood sorrel leaves
Mix maldon salt and spruce needles in thermomix for 15 seconds (do not blend into a fine powder). Store in a jar. Cut venison into thin slices. Pass each slice through a pasta machine, using a tagliolini cutter. Season with spruce salt and place on the plate. Drizzle with a little bison grass oil. Pour dots of topinmabur purée onto plate. Mix mushroom purée with xantana and spruce juice and add a few dots of the mixture to the plate. Arrange wood sorrel leaves and serve.
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Photography by Małgorzata Opala