Photograph food with wild venison fillets, blackberry sauce.

pencil sketch of a chicken tender being dipped into sauce, pencil sketch, storyboard, concept art, black and white, --ar 16:9 --v 6.0

A healthy and appetizing dish of baked salmon fillets paired with tender broccoli florets. The salmon is seasoned and golden, with a side of broccoli that is crisp-tender. The dish is presented on a clean, modern plate, with a splash of lemon juice to enhance the freshness. The setting is a bright kitchen that highlights the vibrant colors and healthy appeal of the meal. --v 5.0 --ar 16:9

Capture a 4K photo, 600x900 pixels, of a London broil beef fillet in a slow cooker, smothered in a creamy mushroom sauce. The fillet should be seasoned with garlic, basil, oregano, and salt, then cooked until tender. The beef should be the star, sitting in a pool of thick, creamy mushroom sauce, and topped with a sprinkle of fresh herbs for color and flavor. Zoom in to showcase the tender fillet and the rich sauce, focusing on natural, appealing colors. The entire slow cooker, set on a white table, should fill the frame, drawing attention to the succulent beef and savory sauce, making it so inviting that viewers would want to dig in. --ar 2:3

A delicious plate of baked salmon fillets glazed with a mustard and honey sauce, showing the fillets with a golden, caramelized top. The salmon is served with a side of boiled potatoes and fresh green vegetables, arranged on a clean, modern plate. The setting is a bright, inviting kitchen with a focus on the healthy, vibrant colors of the dish. --v 5.0 --ar 16:9

donut blackberry, hyper realistic, white background

a photorealistic food photography image based on this recipe Venison Steaks With Chanterelles 4 wild venison steaks 1 tsp olive oil 115g butter 1 shallot, finely chopped 450g chanterelles, sliced 100ml duck bone broth or stock made from venison bones 100ml double cream Sea salt and black pepper Season the venison steaks with sea salt and black pepper on both sides. Heat the olive oil and half the butter in a large pan over medium-high heat. Add the venison steaks and sear for about 3-4 minutes per side. Reduce the heat to medium-low and cook for an additional 2-3 minutes if needed. The steaks should be browned on the outside but still tender and juicy inside. Remove your cooked venison and set aside to keep warm. Add the remaining butter to the pan, stir in your chanterelles and shallots and cook these for 5 minutes turning occasionally. Add your broth or stock and reduce in half, pour in the cream and season, as the sauce thickens remove from the heat. Slice the rested venison steaks against the grain and plate them. Spoon the chanterelle sauce over the steaks and serve.

straight on view of jason kelce in a beautiful white kitchen filled with hundreds of frank's red hot sauce kitchen on every shelf behind him --v 6.0 --ar 16:9

cheese sauce in graffiti style

Take a 4K photo, 600x900 pixels, showcasing a London broil beef fillet in a white crockpot. The fillet should be seasoned with garlic and nestled in a savory cream of mushroom soup sauce, enhanced with dried basil, oregano, and a touch of salt. The beef fillet should be the centerpiece, generously coated with the creamy sauce, with a sprinkle of fresh herbs and garlic on top for added flavor and color. Focus on capturing the tender beef fillet and its creamy sauce in natural, appealing colors. Zoom in so the crockpot fills the entire frame, emphasizing the succulence of the beef and the richness of the sauce, making the dish look irresistibly inviting. Set against a white table, the white crockpot should ensure all eyes are on the delicious beef fillet inside. --ar 2:3