The dish blends butternut squash and venison. The squash rounds are impregnated with fresh butternut squash juice seasoned with red wine vinegar and maple syrup. The venison is 4 venison flank steaks bonded together and seasoned with our seaweed shake. The puree is a homogenized mixture of butternut squash and butter thickened with gellan and xanthan gum. The herb is savory leaves and blossoms from our garden.