Exclusive: Recipe for Pinenut-Crusted Venison with Juniper Berry Glaze

From the third course, Wolfe presented a succulent pinenut-crusted venison, sourced from his own hunting expeditions, accompanied by a velvety juniper berry glaze. The venison, cooked to medium-rare perfection, is tender and flavorful, while the pinenut crust adds a satisfying crunch. The juniper berry glaze ties the dish together, its bright, gin-like aroma complementing the rich, gamey flavor of the venison.

Recipe for subscribers below!