Warm venison salad with soy and cranberry glaze

Method

1. Bring the beef stock to a boil in a small saucepan and boil hard until the volume of liquid has reduced to 100ml. Remove from the heat and set aside.

2. Meanwhile, place the soy sauce into a large bowl and roll the venison in it until well coated.

3. Heat a frying pan with the sesame oil. Season the venison very lightly (reserving the soy sauce) and fry over a medium heat for 2 minutes on each side. Whisk half of the cranberry sauce into the soy sauce and set aside.

4. Meanwhile, make the dressing for the salad. Whisk the remaining cranberry sauce with 1 tablespoon of the red wine vinegar, 4 tablespoons of the groundnut oil, plus the garlic, ginger, chilli and coriander. Set aside.

5. Transfer the venison from the frying pan to a rack set over a plate. Add the soy and cranberry mixture to the frying pan, bring to a boil and simmer until thick and sticky.

6. Remove the frying pan from the heat. Place the sesame seeds on a plate. Roll the venison in the pan juices, then roll it in the sesame seeds to coat the meat. Place back on the rack and leave to rest.

7. Add the reduced beef stock to the frying pan, bring to the boil and simmer for 2 minutes.

8. Chop one half of the pear, discarding the core, and place in a separate pan with the chopped romano pepper, 1 tablespoon of groundnut oil and 1 tablespoon of red wine vinegar. Cover and fry for 3-4 minutes.

9. Prepare a steamer with boiling water and put the pak-choi on to steam.

10. Gently mix the hot pear and red pepper mixture with the salad dressing.

11. When the pak-choi is done, place it on hot serving plates. Slice the venison and lay it over the greens. Season with salt. Spoon the pear and pepper dressing and the venison pan juices around the outside. Slice the remaining half of raw pear very finely and scatter it over the top before serving.

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Ingredients

300ml beef stock
5 tbsp dark Soy sauce
2 pieces venison loin, about 180g each
1 tbsp Sesame oil
salt and pepper
3 tbsp cranberry sauce
2 tbsp red wine vinegar
5 tbsp groundnut oil
1 garlic clove, finely chopped
1 tbsp grated Ginger
1 large mild red chilli, seeds removed, finely chopped
8 sprigs Coriander, leaves sliced
4 tbsp Sesame seeds
3 baby pak choi, halved
1 small Williams pear, halved
1 red romano pepper, seeds removed, cut into small triangles

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