a shopping list for venison and sides

Thanks to some heavy insomnia and a bout of “oooh, ooooh” ideas, I’ve already got this weekend’s Saturday menu set. I’ve been messing around with the recipes and the set of ingredients for all three are listed below … one or two are going to be a tad troublesome … but not impossible.

I can barely wait!

  • 4 medium eggplants
  • 4 large zuchinni
  • 1 red Capsicum (pepper)
  • 1 green Capsicum (pepper)
  • 1 yellow Capsicum (pepper)
  • 1 head of fennel
  • 3 onions
  • 4 garlic cloves
  • 3 tomatoes
  • 3 tsp thyme leaves
  • 2 tsp salt
  • 1 tsp black pepper
  • 10 coriander seeds
  • 1 lemon
  • 10 basil leaves
  • 10 black olives
  • extra virgin olive oil
  • Small black truffle
  • Small handful flat-leafed parsley
  • ~800 g Venison Osso bucco
  • 1 flat tablespoon Chestnut Flour
  • 1 flat tablespoon Plain Flour
  • 1 pinch salt
  • 1 pinch black pepper
  • 10 g Butter
  • 2 blood oranges
  • 150 ml chicken stock
  • fresh Thyme leaves
  • fresh Oregano leaves
  • fresh Sage leaves
  • 2 Bay leaves
  • 150 ml Veal demi glace
  • 250g Almonds (raw)
  • 4 eggs
  • 250g Granulated Sugar
  • 300g Brown Sugar
  • Almond Extract
  • Amaretto Liquore
  • Whole almonds amd/or glazed cherries
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