Seared venison with blackberries and pistachio-herb crust from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate by Lucy Malouf
- shallots
- bay leaves
- blackberries
- marjoram
- parsley
- thyme
- red wine vinegar
- pistachio nuts
- red wine
- veal stock
- crème de mûres
- pistachio oil
- venison loin
- ruby Port wine
- clarified butter
- unsweetened brioche crumbs
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.