• a sprig thyme
  • 2 bay leaves
  • 5 black peppercorns
  • 3 cloves garlic, bashed
  • 100ml cold-pressed rapeseed oil
  • 400g boneless venison loin
  • 40g unsalted butter



  • torn round lettuce
  • 2 chicory, halved, cored and leaves separated
  • a handful hazelnuts, toasted and lightly crushed
  • 2 ripe Conference or Williams pears, cored and thinly sliced


  • STEP 1

    Mix together the thyme, bay, peppercorns, garlic and rapeseed oil in a large bowl, then add the venison loin and toss well. Cover and leave to marinate overnight.

  • STEP 2

    For the dressing, whisk together the mustard and vinegar until emulsified. Slowly add the rapeseed oil until combined, thick and creamy, then season to taste.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6 and heat a heavy-based frying pan until hot. Spoon 1 tbsp of the marinade into the pan, then cook the venison for 1 minute on each of the larger sides, followed by 30 seconds on each of the smaller sides, adding the butter to the pan for these. Put the venison onto a small roasting tray, season really well all over, and put in the oven for 5-8 minutes (depending on thickness) for rare. Put onto a plate, loosely covered with foil, to rest for 10 minutes, then thinly slice.

  • STEP 4

    Tip the salad leaves into a bowl with a little seasoning, some of the hazelnuts and the pear slices. Add enough of the dressing to coat the leaves well and toss.

  • STEP 5

    To serve, plate alternate layers of venison, salad leaves and pear, then finish with more of the hazelnuts.


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