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Roasted fillet of venison with shaved Brussels sprouts salad, almonds and pecorino

Serves 4

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4 x 150g trimmed venison fillets

250g Brussels sprouts, trimmed

50g whole almonds

2 medium sized free range eggs, hard boiled 10 minutes, grated

80g pecorino, grated

Sunflower oil for cooking

 

For the dressing 

2 tbsp white wine vinegar

6 tbsp extra virgin olive oil

4 tbsp rapeseed oil

Juice and zest of 1 lemon

Maldon salt flakes and freshly ground black pepper

Method

Pre-heat the grill to a medium temperature, roughly chop the almonds and lightly toast on a baking tray. Be careful not to burn. Season with sea salt.

For the dressing, put all the ingredients into a jar and shake well until emulsified.

For the Brussels sprout salad

Using a mandolin or a sharp knife, finely shave the Brussels sprouts into large bowl, add the grated egg and chopped roasted almonds, toss with half the dressing.

For the venison

Season the venison with salt and pepper. Heat sunflower oil in a heavy bottomed frying pan and cook the fillets for 2 to 3 minutes on each side for medium rare, or 3 to 4 minutes for medium. Leave to rest on a warm plate to catch the juices and cover with tin foil.  Pour the juices back into the frying pan and reduce, making sure you scrape any venison off the bottom to mix in. Then add the juices into the rest of the dressing. Slice the venison and put onto a large serving plate. Pour over the rest of the dressing and add a spoonful of Brussels sprout salad to the side. Finish with grated pecorino over the salad and serve.

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