Peppered venison SERVED RARE with Shetland Black potatoes, radicchio salad and a shallot, roasted walnut, chive & sweet sherry dressing
800g venison loin
20g rough cracked black pepper
10g Dijon mustard
250g Shetland Black potatoes
50g salted butter
1 head of radicchio
1 bunch of shallots
20ml olive oil
10ml sweet sherry vinegar
1 tsp caster sugar
Sea salt & black pepper
- Tightly roll and tie the venison loin. Pan sear evenly on a medium heat.
- Brush the venison generously with Dijon mustard then roll in rough cracked black pepper and salt to coat the meat liberally.
- Tightly wrap the venison, first in cling film, then tin foil, to form a compact parcel. Roast in the oven at 180°C for 5–7mins. Allow the meat to rest for 20mins.
- Boil the Shetland Black potatoes in salted water until soft. Strain and refresh under cold water.
- Once the potatoes are cool, cut them into 1cm thick slices and pan fry with butter, salt and pepper for 5–7mins until golden and crispy.
- Roast the walnuts at 160°C for 7min and dehusk in a paper towel.
- Finely slice (or chiffonade) the head of radicchio and the shallots.
- To make the dressing, heat the olive oil in a saucepan on a very low heat. Fry the shallots until opaque. Add a teaspoon of sugar and remove the pan from the heat. Once the dressing has completely cooled, add 10ml of sherry vinegar with finely chopped chives. Whisk gently.
- Slice the venison into four even pieces. Pan sear the meat in a very hot pan for 1–2 mins, according to taste.
- In a large bowl mix the radicchio with a quarter of the shallot dressing and season.
- Slice the venison and arrange on four plates with the warm potatoes.
- Dress the plate with the rest of the dressing and garnish with roasted walnuts.
The Milk House,
Kent TN17 2JG