Venison, mulled wine pear, sauce poivrade from Odette: Terroir to Table, Heart to Plate (page 194) by Julien Royer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Venison marinates for 12 hours. Mulled wine-poached pear marinates overnight. You may use the Pickling liquid recipe on page 251, and the Chicken stock recipe on page 250.

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