Sunday boardom

I had plenty of free time yesterday at work and decided to break out the meat glue. This bag of Activa RM has been here for a month and I have only made one dish so far with it, Sushi shaped shrimp cocktail. Chopped shrimp and activa spread out thin and sous vide to make a sheet, pulled it out of the bag sprinkled more activa and then pipped some cocktail gelee on it. Rolled it and sliced it. Anyway today I wanted to do more, I took pheasant tenderloin and mixed it with salt, curry powder, and meat glue. Rolled it, cooked it, seared it, sliced it.

Each piece of pheasant is distinct. Imagine if the pheasant was spilt-up and cured with different spices(colors), they would become a beautiful mosaic.

Here is the finished plate: pheasant, seared fennel mostarda, carrots infused with fennel seed butter, and reduced apple cider