Tournedos de chevreuil, framboise et chocolat amer

So much of cooking is about respect and an understanding of an ingredient’s inherent properties. A chef’s flair is instantly visible in how they choose to approach an ingredient. To many, this unusual-sounding sauce might appear to be a strange choice – a mask, even – for a beautiful piece of wild venison, but I simply know it works, and hundreds of customers who’ve enjoyed it at my restaurants would, I hope, testify to the same. The rich, bold, ferrous flavour of venison can stand up to ot