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Venison loin with sprout tops, truffled honey and chestnuts

by Adam Byatt
  1. Venison loin with sprout tops, truffled honey and chestnuts
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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 with tenderstem broccoli and hazelnuts when you're even deeper into game season.

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Ingredients

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Venison loin with sprout tops, truffled honey and chestnuts

SAVE RECIPE

Method

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
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
First published in 2015
Adam Byatt

Adam Byatt is an accomplished Michelin-starred chef with a passion for British food. Having started his career aged sixteen, he has earned a reputation for honest, seasonal cooking that showcases the very best local produce. He is best known for his Michelin-starred restaurant Trinity in Clapham, alongside a growing portfolio of London restaurants, including his latest opening, Rosina in Wandsworth.

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