Cured Venison ‘On the Bone’
5 minutes, plus chilling time prep, 10 minutes cook
Serves 4
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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