Chef Ian Musgrave’s platter, European Finals Hungary, 2022

The Venison

Cushion of Hungarian venison leg lightly smoked over heather, layered with duck liver, English seasonal mushrooms, and wild juniper

Roasted venison loin with preserved blackcurrents, pink pepper and lemon thyme

Accompaniments

Stuffed Heritage cabbage, crispy “Tamworth” bacon, dried parsnip, and pickled kohlrabi

Cumberland glazed “Taylor’s gold” pear, spiced ginger sable

Wild mushroom and celeriac pie

Sauce

‘Huntsman sauce’ infused with coastal sea buckthorn, peppercorns and roasted venison bones