Our latest seasonal recipe
Delicious, warming and perfect for this time of year
PEPPERED VENISON WITH GREEN CHILLI, HERB & OLIVE SALAD
FOR THE VENISON
4 x 150g/6oz venison fillets, bashed out with a frying pan
1 tbsp pomegranate molasses or good quality honey
1 tsp mixed peppercorns, crushed
1 tbsp light olive oil
HERB AND CHILLI SALAD
3 tbsp extra virgin olive oil
1 tbsp pomegranate molasses or honey
1 tbsp lemon juice
3 handfuls fresh coriander, well picked
3 handfuls flat leaf parsley, well picked
2 banana shallots, very finely chopped
2 green finger chillies, de-seeded and chopped
120g/41/2oz good quality green olives, stoned and roughly chopped
Using a pastry brush cover the fillet all over with the mollasses.
Mix the salt into peppercorns and then roll in the peppercorns so that they are evenly coated over the fillet.
Heat the olive oil in a frying pan to smoking hot. Add the venison steaks and cook for a minute and half each side. Then allow to rest whilst you make your salad.
Make the dressing for the salad by whisking the honey and lemon together in a small bowl. Season generously with salt and black pepper and then slowly whisk in the oil to form a smooth emulsion. This can be down a day ahead.
Just before serving put all the remaining ingredients into a large bowl and toss with the dressing.