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.
More recipes to try
Great British Food Awards
Tasting videos
5 of the best crisp and drink pairing ideas
Want to get in on the crisp and drink pairing trend, but not sure where to start? Great British Food has some award-winning suggestions
Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.