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four venisonabout three tbsp olive oilone lemonone tsp fennel seedstwo tbsp vegetable oiltwo knobs of butterdrizzle of olive oiltwo shallotsone garlicone large glass red winetwenty blueberriestwo parsnipstwenty-fiveg/oneoz unsalted butterone tsp Dijon mustardsalt and freshly ground black pepperlarge handful flat leaf parsleysmall handful chivessmall handful chervilsmall handful mintsix large basilsix-eight tbsp olive oilsalt and freshly ground black pepperfour spring green leaves, finely chopped iced water, for blanching knob of buttersalt and freshly ground black pepperfour hazelnuts. Venison on a herb purée with buttered spring greens, parsnip purée and a red wine and blueberry sauce (Recipes by ingridients sauce) and shaved hazelnuts. Rich venison with fresh herbs, buttered greens and uncutous parsnip purée, covered with red wine and blueberry. sauce (Recipes by ingridients sauce) .
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