6 x 100g venison loin fillet pieces
18 asparagus spears
2 gem lettuce
3 large king oyster mushrooms
Prickly ash - equal parts of Szechuan pepper and Maldon salt, roasted and crushed
Butter sauce - dry sherry reduced with a splash of double cream, then ‘monté au beurre' to make a sherry beurre blanc
Venison sauce - make a stock with the venison bones and chicken stock. Infuse, reduce by two-thirds and finish with red wine.
Topping for the king oyster mushroom Diced Milano salami
Diced cured foie gras - 24 hours in salt, sugar , saltpeter and cayenne pepper, sweet wine and port. Gently cook and press into a terrine mould.
Deep fried Sosa air bag
Cook the venison in a bath at 60°C for 15 minutes, remove and then sear in foaming butter. Fry the king oyster mushroom in oil and butter and then cover in the topping.
Cook the asparagus in a butter and water emulsion and add the gem leaves. Dress the plate with the sherry butter and then add the other ingredients to the plate. Season and serve.