A great little Autumn dish making the most of our delicious local venison and some hedgerow berries.
Prep: 45 mins
Cook: 15 mins
Rose Hip, Hawthorn, Sloe, Sorrel, Wood Sorrel
Ingredients
200g Venison loin
50g rock salt
3 sprigs of Thyme
1/2 tsp chilli flakes
Black pepper
Smoked olive oil (optional)
Mixed autumn berries for sauce
Balsamic vinegar and sugar
Method
Serves 2 as a starter. Mix 50g rock salt, 3 sprigs thyme, 0.5 tsp chilli flakes and black pepper in pestle and mortar. Cover 200g venison loin with salt mix in a lidded container. Rub all over, refrigerate 24 hours turning a couple of times. To serve: wash off salt, rub with smoked oil if using. Slice very thinly. Berry sauce: put autumn berries (rosehips, elderberries, blackberries, hawthorn, sloes) in pan, just cover with water, boil then simmer 15 mins. Sieve, add 1 lb sugar per pint, reduce to syrupy. Add balsamic vinegar to taste. Pickled berries: soak 20g berries in balsamic vinegar with 1 tsp sugar for 20 mins.