Venison loin with sprout tops, truffled honey and chestnuts

PT30M

Share recipe

Ingredients

Metric

Imperial

Venison loin with sprout tops, truffled honey and chestnuts

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
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 then add a dash of oil. Season the venison generously with salt and pepper, then add to the pan and colour evenly on all sides for 4 minutes
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
Share recipe