Recipe by Rebecca Bridges - EVOO head-chef
Toast the peppers and juniper berries in a pan.
Using a mortar and pestle, grind coarsely and coat the venison.
Set aside for an hour to infuse then char the outside very quickly on a chargrill or pan.
Let cool then slice thinly.
Finely grate the horseradish after peeling, beat in cream cheese, then lightly fold in mascarpone
Cherry tomato and anchovy salsa:
Slice the cherry tomatoes and anchovies , add the herbs and oil.
Red capsicum oil:
Roast the capsicum and peel.
In a blender puree the capsicum and add oil slowly.
Leave the solids to settle and pour off oil.
Sour dough wafers:
Slice thin wafers from a loaf and brush with olive oil, char on a char grill.
Serve this dish with a hand full of fresh baby celery heart leafs.
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