Buckwheat & spelt chrain blinis
Make these salmon, buckwheat and spelt chrain blinis ahead and heat them up as a hassle-free party canapé or plated as a starter. They freeze really well, too
Seared venison with sprout & apple slaw
- Preparation and cooking time
- Prep:
- Cook:
- Plus 2 hrs marinating
- Easy
- Serves 4 - 6
Skip to ingredients
- 400g venisonloin
For the marinade
- 2 tbsp rapeseed oil
- 1 tbsp Worcestershire sauce
- 2 juniper berriescrushed
- 2 rosemary sprigsleaves picked and chopped
- ½ tsp finoor balsamic vinegar
For the slaw
- 200g brussels sproutsfinely shredded
- ½ orangejuiced and zested
- 1 tbsp rapeseed oilplus extra for frying
- 1 green apple
- bunch of parsleyfinely chopped
- ½ pomegranateseeds only
- crème fraîchemixed with horseradish and 1 tbsp pumpkin seeds, toasted (optional), to serve
Nutrition: Per serving (4)
- kcal254
- fat11g
- saturates2g
- carbs9g
- sugars8g
- fibre5g
- protein26g
- salt0.3g
Method
step 1
Mix the marinade ingredients together and marinate the venison for a couple of hours in the fridge. Heat oven to 200C/180C fan/gas 6.
step 2
For the slaw, put the sprouts in a bowl and pour over the orange juice. Season with salt and drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in the dressing for a few minutes to tenderise them. Grate in the apple, allowing the juice to also dress the sprouts, then toss with the remaining ingredients. Check for seasoning and add more rapeseed oil if you think it needs it. It wants to be perfectly dressed, rather than greasy.
step 3
Heat a little rapeseed oil in a heavy-bottomed skillet or frying pan until smoking hot, then add the venison and cook for 2-3 mins until a caramelised crust has formed on the underside. Flip it over and cook for another couple of mins, making sure it's sealed all over. Place on a baking sheet and put in the oven for 5-6 mins, depending on how rare you like it. Remove from the oven and allow to rest for at least 5 mins, then slice. Spread some crème fraîche and horseradish over each plate and top with then venison. Serve the slaw on the side and scatter over the seeds, if you like.
