Name: Roast loin of Devonshire venison with a tangle of greens
Ingredients: 150 g 4 trimmed venison loin; salt and ground pepper; 1 tbsp rapeseed oil; 1/2 head of small savoy cabbage; 2 rashers of smoked bacon; 1 small red onion; 1 bunch of watercress; 1 bunch of baby spinach; 2 tbsp balsamic vinegar; salt and ground pepper to taste

A recipe provided by award-winning chef Peter Gorton.

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Servings 4

Ingredients

For the venison

150 g 4 trimmed venison loin
salt and ground pepper
1 tbsp rapeseed oil

For the tangle of greens

1/2 head of small savoy cabbage
2 rashers of smoked bacon
1 small red onion
1 bunch of watercress
1 bunch of baby spinach
2 tbsp balsamic vinegar
salt and ground pepper to taste

Instructions

Cooking the venison

Pre heat the oven to 200c fan assisted.
Heat the rapeseed oil in a frying pan and when hot add the venison.
Seal the venison on all sides until golden brown.
Put on a shallow proof oven baking tray.
Season with salt and pepper and cook in the oven for 6 minutes (medium rare).
Remove from the oven and let the venison rest for 5 minutes before carving.

Cooking the tangle of greens

Core and finely shred the cabbage with a knife.
In a saucepan sauté the bacon strips over a medium heat.
Add the onion and cabbage and sauté until the cabbage begins to wilt.
Add the balsamic vinegar and cook until the cabbage is tender but still has a crunch.
Remove the saucepan from the heat, toss in the watercress and spinach, season to taste.

To serve

Place 2 tablespoons of the tangle of greens on a hot dinner plate, slice the venison and place on top of the tangle of greens. I like to serve red wine shallots and butternut squash with this dish.

Roast loin of Devonshire venison with a tangle of greens