700g of loin of venison
4 black figs
2 medium Swede
10g black winter truffles thinly slice
2g juniper crushed
10g unsalted butter
Salt to taste
Micro red wane sorrel
Seal the meat in a hot pan then add butter and juniper then put in to a oven 180°C for 4-6 minutes. then rest the meat for 12-15 minutes.
Caramalize the swede pieces and seasoned well.
Quarter the black figs and then compress.
Reheat the venison for 2-3 minutes. Meanwhile, start to putting the dish together: place the swede in the center of the plate, then the figs, a slice of roast venison, black truffle slices and finish with the micro herbs.
Weston-on-the-Green, Oxfordshire, OX25 3QL
+44 (0) 1869 350621