Medallions of venison with dandelion and wild garlic crumb

Method

1. Mix together the red wine, garlic, thyme, rosemary, carrot and celery and marinate the venison in this mixture overnight.
2. For the dandelion crumb, blend the garlic, cheese and olive oil together. Add dandelion leaves and finally the breadcrumbs. Blend together with the butter.
3. Set the oven to 180°C/gas 4. Heat the butter in a frying pan, remove the venison from the marinade and fry for a couple of minutes each side to seal. Remove and keep warm.
4. Strain the marinade, discarding the vegetables and pour the liquid into the pan that was used to cook the venison. Bubble until reduce by half.
5. Add the cream and juniper berry and cream and reduce by half again.
6. Slice venison into chunky pieces. Scatter with dandelion crumb and place in the oven for about 4 minutes.
7. Meanwhile, heat the olive oil in a frying pan and cook the onion until soft. Add the spinach, nettle and nutmeg. Cook until wilted and season to taste.
8. Serve venison chunks with wilted leaves and the sauce poured around.

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Ingredients

350g venison loin
375ml Red wine
1 garlic clove
few sprigs of thyme and rosemary
1 carrot, finely chopped
2 celery sticks, finely chopped
30g Butter
4 tbsp Cream
1 juniper berry

For the dandelion crumb:

1 small bunch of wild garlic, chopped
50g Lancashire cheese
1 tbsp Olive oil
1 bunch of dandelion leaves, chopped
120g dry breadcrumbs
30g Butter

For the stir fry:

1 tbsp Olive oil
1 onion, finely chopped
2 handfuls of baby spinach leaves, washed
1/2 garlic clove, chopped
1 bunch of nettle leaves, picked and washed
fresh nutmeg, to taste

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