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Slow-roasted Venison (serves 4)

Ingredients:
1 loin of venison
2 Tbsp butter
1 Tbsp chopped thyme
1 Tbsp chopped rosemary
salt & pepper

Sauce poivrade
Chestnut foam

Squash fondue
Baby bok choy and hen-of-the-woods

Procedure:
Portion venison in 6 oz pieces; trim fat and silver skin. Put butter in a warm pan, add venison. Baste constantly, being sure that the butter does not burn. After 45 seconds, add chopped thyme and rosemary and baste another 30 seconds. Transfer to 300º oven until cooked as desired. Rest before slicing.

To serve, place squash fondue on plate, then small pile of bok choy and hen-of-the-woods. Lay sliced venison over top. Sauce with chestnut foam and sauce poivrade as you like.