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INGREDIENTS 1 venison loin, trimmed and ready for roasting 50g salted butter 4 slices of sourdough 200g British girolles 1 small shallot, ďŹ nely chopped 10g flat-leaf parsley, chopped 30g 90% bitter dark chocolate Rapeseed oil for frying

METHOD Preheat the oven to 180°c. Place a small frying pan onto a high heat. Lightly season the venison loin with salt. Once the pan is hot, add a splash of rapeseed oil and carefully place in the loin. Turn the venison loin round slowly until well-coloured all over. This should take about 5 mins. Place in the oven for 8 mins, turning every 2 mins. Once cooked, remove and allow to rest for at least 10 mins before serving. Place a frying pan on a medium heat and add the butter. Once the butter is melted and starting to foam, add the sourdough and colour on both sides until golden. Season lightly with sea salt.

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Place a small pan on a high heat and line with rapeseed oil. Add the girolles and season with a little salt. After about 2 mins, add the chopped shallots and parsley. Remove from the heat and strain on a kitchen towel. Check the seasoning and keep warm until ready to serve. To serve, place the sourdough in the middle of the plate, add the girolles on top, and slice the venison and place it on top of the mushrooms. Just before serving, grate over the dark bitter chocolate.


Norfolk on My Mind - Autumn 2017  

The Autumn 2017 edition of Norfolk on My Mind Magazine. Cover all of North Norfolk, including Holt, Burnham Market, Sherringham, Cromer, Fak...