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Image for Recipe - Cured Venison ‘On the Bone’

Cured Venison ‘On the Bone’

  • Time preparation 5 minutes, plus chilling time
  • cook time 10 minutes
  • Serve Serves 4

  • 300g venison loin (barrel cut)
  • 50g Dijon mustard
  • 30g crushed black pepper
  • Sea salt
  • For the dressing:
  • 250ml rapeseed oil
  • 50ml white wine vinegar
  • 15ml light soy sauce
  • 100ml honey
  • 100ml truffle oil
  • 3 sprigs fresh rosemary, chopped
  • To serve:
  • Parmesan shavings
  • Capers
  • Watercress

Seal the venison loin in a very hot pan for 3 minutes until evenly browned all over.

Coat the meat with the mustard and black pepper, then wrap very tightly in cling film and chill for 1 hour.

For the dressing, combine all the ingredients in a bowl and whisk until emulsified, then season.

To serve, slice the venison very thinly with a sharp knife and place onto your chosen serving dish.

We use a polished shoulder bone for an added bit of theatre, but a nice plate or wooden board will do just as well.

Garnish with a piece of shaved Parmesan, capers, watercress and a sprinkle of sea salt.

Ingredients

  • 300g venison loin (barrel cut)
  • 50g Dijon mustard
  • 30g crushed black pepper
  • Sea salt
  • For the dressing:
  • 250ml rapeseed oil
  • 50ml white wine vinegar
  • 15ml light soy sauce
  • 100ml honey
  • 100ml truffle oil
  • 3 sprigs fresh rosemary, chopped
  • To serve:
  • Parmesan shavings
  • Capers
  • Watercress

Method

Seal the venison loin in a very hot pan for 3 minutes until evenly browned all over.

Coat the meat with the mustard and black pepper, then wrap very tightly in cling film and chill for 1 hour.

For the dressing, combine all the ingredients in a bowl and whisk until emulsified, then season.

To serve, slice the venison very thinly with a sharp knife and place onto your chosen serving dish.

We use a polished shoulder bone for an added bit of theatre, but a nice plate or wooden board will do just as well.

Garnish with a piece of shaved Parmesan, capers, watercress and a sprinkle of sea salt.

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