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Venison loin with sprout tops, truffled honey and chestnuts

Venison loin with sprout tops, truffled honey and chestnuts

PT30M

1
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
2
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
3
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
  • salt
  • pepper
4
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
5
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
6
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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  • Venison loin with sprout tops, truffled honey and chestnuts

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