wild jus

1 chalotte
10g olive oil
80g port wine
20g ketjap manis
20g balsamic red
500g game stock
1 sprig rosemary
3 sprigs thyme
1 clove garlic
200g crème fraîche (optional - without it it's keto)

Olive cream

80g olive water
100g Kalamata olives
1 tsp cornflour
5 sprigs thyme
30g olive oil
salt

Deer

500g Deer leg
5 grains allspice
1 bay leaf
salt, muscovado sugar

Broccoli

30g pecans
1 tsp sugar
30g neutral oil
salt to taste

1 broccoli 30g butter salt Stones the olives. Mix the olive water with the starch, boil it with thyme. Remove the thyme and puree all the ingredients. The cream should have a fairly firm consistency.

For the jus, coarsely dice the chalots, crush the garlic and sauté both in the olive oil without taking color. Deglaze with port, ketjap manis and balsamic. Pour in the stock and add the herbs. Boil down to the desired consistency. If you want the dish to be low carb or keto, omit the crème fraîche. However, when boiling down, make sure the jus doesn't get too harsh.

Coarsely chop the pecans and add them to the pan with the oil and sugar and caramelize them. Set them aside. When the nuts have cooled, chop them or break them apart. If you want to avoid sugar, omit the step and add the chopped nuts directly to the broccoli later.

Mortar the allspice and rub the venison roast with allspice, muscovado sugar and salt. Vacuum seal the meat and cook it sous vide for 1 hour at 57 degrees. Longer is always fine.

Preheat the plates.

Divide the broccoli into florets, cut the florets in half and fry until golden brown on the cut side. Salt the broccoli. If you can't fit all the broccoli in the pan, do it in batches. Reduce the heat, add the butter add all the broccoli to the pan and the uncaramelized pecans.

To serve, spread the olive cream on the plates with a brush, decorate the very thinly sliced meat on top, put broccoli and pecans, pour the game jus or sauce.

If you like, you can serve it with jacket potatoes, lightly tossed in butter.