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  • recipe

    Ingredients 
    • 150 grams of venison back strap (diced) 
    • ½ teaspoon capers – diced and chopped 
    • 1 shallot finely chopped  
    • 3 cornichons finely diced 
    • 1 egg yolk  
    • 3 dashes of tabasco  
    • Parsley 
    • Pickled pine mushrooms  
    • Olive oil  
    • Salt and pepper to taste 
    Method 

    Mix all ingredients together. Serve on a brioche loaf cut into rectangles and toast over fire.

    About John Ralley