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Ingredients
1 boneless loin of venison, about 1kg
Rapeseed oil
150g sea salt
10 juniper berries, very finely crushed
3 star anise, very finely crushed
1tbsp cracked black pepper
Leaves of 1 sprig of rosemary, finely chopped
Leaves of 2 sprigs of thyme, finely chopped
1 tbsp coriander seeds, crushed
1 tsp grated orange zest
1 tsp grated lemon zest
Salt & pepper
Roasted Walnut Cream
8 walnuts
300 ml whipping cream
1 tsp freshly grated horseradish
1 tsp wholegrain mustard
5 chives finely chopped
Garnish
A few chives, olive oil
Method
Heat a heavy pan until very hot, then sear the venison in a little oil over a high heat until nicely coloured on all sides. This should take about 3 minutes. Remove from the pan.
Mix together the sea salt, juniper berries, star anise, pepper, rosemary, thyme, coriander seeds and orange & lemon zests on a baking tray, then spread out in a 3mm thick layer.
Roll the warm venison in the spice mixture making sure it is well coated all over. Wrap tightly in cling film and lave to infuse at room temperature for about 2 hours then freeze for about 4 hours until solid.
Pre-heat oven to 180c/fan 160c/gas4
For the roasted walnut cream, spread the walnuts out on a baking tray & roast for five minutes. Rub off excess skin while nuts are warm, then chop the nuts roughly and leave to cool. Whip the cream until it holds a peak. Mix in the walnuts, horseradish, mustard and chives. Add seasoning to taste. Keep in a covered bowl in fridge until serving time.
To serve, unwrap the venison and slice very finely on a meat slicer or with a very sharp knife. Arrange slices on a semi-circle on each plate and glaze with a little olive oil. Spoon the roasted cream in the middle, in a quenelle shape if you like, and garnish with chives.
1 boneless loin of venison, about 1kg
Rapeseed oil
150g sea salt
10 juniper berries, very finely crushed
3 star anise, very finely crushed
1tbsp cracked black pepper
Leaves of 1 sprig of rosemary, finely chopped
Leaves of 2 sprigs of thyme, finely chopped
1 tbsp coriander seeds, crushed
1 tsp grated orange zest
1 tsp grated lemon zest
Salt & pepper
Roasted Walnut Cream
8 walnuts
300 ml whipping cream
1 tsp freshly grated horseradish
1 tsp wholegrain mustard
5 chives finely chopped
Garnish
A few chives, olive oil
Method
Heat a heavy pan until very hot, then sear the venison in a little oil over a high heat until nicely coloured on all sides. This should take about 3 minutes. Remove from the pan.
Mix together the sea salt, juniper berries, star anise, pepper, rosemary, thyme, coriander seeds and orange & lemon zests on a baking tray, then spread out in a 3mm thick layer.
Roll the warm venison in the spice mixture making sure it is well coated all over. Wrap tightly in cling film and lave to infuse at room temperature for about 2 hours then freeze for about 4 hours until solid.
Pre-heat oven to 180c/fan 160c/gas4
For the roasted walnut cream, spread the walnuts out on a baking tray & roast for five minutes. Rub off excess skin while nuts are warm, then chop the nuts roughly and leave to cool. Whip the cream until it holds a peak. Mix in the walnuts, horseradish, mustard and chives. Add seasoning to taste. Keep in a covered bowl in fridge until serving time.
To serve, unwrap the venison and slice very finely on a meat slicer or with a very sharp knife. Arrange slices on a semi-circle on each plate and glaze with a little olive oil. Spoon the roasted cream in the middle, in a quenelle shape if you like, and garnish with chives.
