Roast venison and pear salad with toasted hazelnuts

35 MINUTES + OVERNIGHT MARINATING | SERVES 6 EASY |

VENISON thyme a sprig

bay leaves 2 black peppercorns 5 garlic 3 cloves, bashed cold-pressed rapeseed oil 100ml boneless venison loin 400g unsalted butter 40g

DRESSING

dijon mustard 1 tbsp

red wine vinegar 1 tbsp cold-pressed rapeseed oil 50ml

TO SERVE

round lettuce torn

chicory 2, halved, cored and leaves separated

hazelnuts a handful, toasted and lightly crushed

Conference or Williams pears 2 ripe, cored and thinly sliced

• Mix together the thyme, bay, peppercorns, garlic and rapeseed oil in a large bowl, then add the venison loin and toss well. Cover and leave to marinate overnight.

• For the dressing, whisk together the mustard and vinegar until emulsified. Slowly add the rapeseed oil until combined, thick and creamy, then season to taste.

• Heat the oven to 200C/fan 180C/gas 6 and heat a heavy-based frying pan until hot. Spoon 1 tbsp of the marinade into the pan, then cook the venison for 1 minute on each of the larger sides, followed by 30 seconds on each of the smaller sides, adding the butter to the pan for these. Put the venison onto a small roasting tray, season really well all over, and put in the oven for 5-8 minutes (depending on thickness) for rare. Put onto a plate, loosely covered with foil, to rest for 10 minutes, then thinly slice.

• Tip the salad leaves into a bowl with a little seasoning, some of the hazelnuts and the pear slices. Add enough of the dressing to coat the leaves well and toss.

• To serve, plate alternate layers of venison, salad leaves and pear, then finish with more of the hazelnuts.

PER SERVING 385 KCALS | FAT 29.5G SATURATES 5.1G | CARBS 7.6G | SUGARS 6.3G FIBRE 2.7G | PROTEIN 20.8G | SALT 0.3G