Warm Salad with Venison Loin Recipe - Great British Chefs
A delicious venison loin recipe by Adam Byatt, equally delicious as a meat starter or scaled up as a hearty main dish. Luxurious truffle, chestnut and buttery sprout tops are the perfect...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 400g of venison loin
- 20g of butter, plus extra for the sprout tops
- 2 sprigs of fresh thyme
- 50ml of extra virgin olive oil
- 30ml of truffle honey
- 2 chestnuts, large and raw
- 100g of sprout tops
- 20g of truffle
- 1 dash of oil
- salt
- pepper
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