Venison & Oysters

Venison backstrap, stuffed with oysters and stitched shut with a skewer. Seasoned with pepper, and covered in shredded black truffle, then wrapped in a lattice of bacon. Cooked over charcoal, while being basted with homemade truffle oil. Rested, then sliced and laid on sourdough. Sauced with melted garlic butter, and Pat Swanson’s homemade chilli relish, then a bit of lettuce and mayo and another slice of sourdough. Fantastic sammie for a WFH lunch!

Recipe by Blair Herbert

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