Serves 4



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.


The Manor

Weston-on-the-Green, Oxfordshire, OX25 3QL

+44 (0) 1869 350621