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Credit to @chef_steve_26 Marks hall estate venison ragu and haunch

Credit to @chef_steve_26 Marks hall estate venison ragu and haunch / pickled swede / crushed swede with juniper salt / caramelised swede purée/ pressed potato / prunes pickled in horseradish vinegar and pickled / out of shot a rich venison jus . First dish back at work after a week off lovely little special for the weekend with some beautiful venison from @therarebreedmeatcompany @thepackhorseinn
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