Taste of the Wild: Sous vide venison loin with truffle butter and wild cress
This is a simple recipe that uses two ingredients fortunate hunters and foragers have in abundance: venison and wild cress. The “cress” can be any number of edible cruciferous weeds including upland cress or creasy greens. I used hairy bittercress (Cardamine hirsuta) that has quietly taken over my garden bed.
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