Name: Sansho-Seared Mandagery Creek Venison with Pickled Myoga, Cherry and Licorice
Yield: serves 8
Cuisine: Australia
Ingredients: fine sea salt; 2 kg (4 lb 8 oz) clarified butter; 30 g (1 oz) sansho pepper, plus extra for dusting; 8 young sansho leaves; 2 teaspoons licorice powder

Sansho-Seared Mandagery Creek Venison with Pickled Myoga, Cherry and Licorice

Ingredients

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