TODAY’S RECIPE: Seared venison with apple slaw

SEASONAL starter or light lunch. SERVES 4-6.

Ingredients

400g venison loin FOR THE MARINADE: 2 tbsp rapeseed oil 1 tbsp Worcestershire sauce 2 juniper berries, crushed 2 rosemary sprigs, leaves picked and chopped ½ tsp fino or balsamic vinegar FOR THE SLAW 200g Brussels sprouts, finely shredded Juice and zest of ½ orange 1 tbsp rapeseed oil, plus extra for frying 1 green apple Bunch of parsley, finely chopped Seeds ½ pomegranate Creme fraiche mixed with horseradish 1 tbsp pumpkin seeds, toasted (optional)

Method

1 Mix marinade ingredients and marinate venison for two hours in fridge. Heat oven to 200c/180c fan/gas 6. For slaw, put sprouts in a bowl and pour over orange juice. Season with salt and drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in dressing for a few minutes to tenderise them. Grate in apple, allowing juice to dress sprouts, then toss with parsley and pomegranate seeds. Check for seasoning.

2 Heat a little rapeseed oil in a heavybottomed skillet or frying pan until smoking hot, then add venison and cook for two to three minutes until a caramelised crust has formed on the underside. Flip over and cook for another couple of minutes, making sure it’s sealed all over. Place on a baking sheet and put in oven for five to six minutes, depending on how rare you like it. Remove from oven and allow to rest for five minutes, then slice. Spread creme fraiche and horseradish over each plate and top with venison. Serve slaw on side and scatter over pumpkin seeds, if liked.