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.

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