 Mix the salad leaves together and pour over the dressing. Pile the salad onto plates, lay the venison on top. Arrange the walnuts and nestle the plums around the edge.
Serves: 4
Preparation: 45 mins
Cooking: 45 mins
INGREDIENTS
550-600g venison loin
Venison rub
½ stick cinnamon
2 cloves
1 star anis
4 juniper berries
3 peppercorns
Poaching the plums
500ml red wine
100g sugar
6 plums, not too ripe
1 cinnamon stick
2 cloves
4 peppercorns
1 star anis
2 juniper berries
For cooking and dressing
2 tbsp oil
2 tbsp balsamic vinegar
For the salad
75g walnut halves
Salad leaves
DESCRIPTION
Make a dry marinade by crushing 2 cloves, ½ cinnamon stick, 1 star anis, 3 peppercorns, 4 juniper berries and a teaspoon of salt in a pestle and mortar. Grid to a dust. Rub the venison with the mix and leave to marinade for at least an hour or overnight.
Pour the wine, sugar and spices into a pan and bring to the boil. Cut the plums in half, remove the stone and poach slowly for 20mins.
Heat 2 tbsp of oil in a large non stick pan on a medium heat. Add venison and cook until slightly coloured, turn the meat and do the same again. Place on a oven tray and cook for 8-10mins for rare or 12-14mins for medium. Remove from the oven and rest for 10mins before slicing thinly.
In the venison pan, add the balsamic vinegar and 3 tbsp of the plum juices. Scrape the juices and turn off the heat once reduced. This is the salad dressing.
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