Adam Byatt serves this delicious venison loin recipe as a warm salad starter, but it could easily be scaled up to make a beautiful main course paired with mounds of creamy mashed potato. Serve with sprout tops and chestnuts when in season, substituting tenderstem broccoli and hazelnuts when you're even deeper into game season.
Adam Byatt is a creative and accomplished chef with a passion for British food. Starting his career aged sixteen, Adam has earnt a reputation for honest cooking, designed to showcase the very best local produce
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Begin by preparing the chestnuts. Peel the chestnuts raw, then slice as finely as possible using a mandoline and set aside until required
2 chestnuts, large and raw
For the sprout tops, bring a large pan of salty water to the boil. Wash the sprout tops and blanch them for 3 minutes, then remove from the pan and refresh in iced water
100g of sprout tops
Place an ovenproof pan over a high heat until nice and hot. Season the venison generously with salt and pepper, then add to the pan and colour evenly on all sides for 4 minutes
400g of venison loin
Add the butter and thyme to the pan and baste the venison loin continuously for a further 5 minutes, then remove from the heat and pour away any fat from the pan. Add the honey and oil to the pan and roll the venison loin until evenly coated
20g of butter, plus extra for the sprout tops
2 sprigs of fresh thyme
30ml of truffle honey
50ml of extra virgin olive oil
In a separate pan heat some water until warm and quickly reheat the sprout tops. Drain and toss through a little butter, dividing between 4 plates
To serve, slice the venison into even pieces and arrange on top of the sprout tops. Scatter over the chestnut slices and garnish with juices from the pan and freshly grated truffle
20g of truffle
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