Pascal Baudar's Venison Patty Wrap
- Complexity: advanced
Venison patty wrapped in cooked wild flour/seeds dough, pickled foraged seeds and mushroom/forest beer broth.
I was making wild crackers today and wanted to do this experiment for quite a while (again cooking something within its own environment) so here we go:
Step by Step Directions
Once cooked, the venison patty was wrapped with the dough, a mulefat stick in the center and sprinkled with the wild seeds and herbs powder then cooked further in the oven for 16 minutes at 400 degrees.
Placed right away in the hot broth, pickled seeds added and voila! Super Yummy!