Seared venison, pistachio purée, lemon honey and wasabi rice chips
Item 1 of 1
- medium
- Serves 4
- 4 hours
In this mouth-watering starter recipe by Matteo Mettulio, venison loin is quickly pan-seared before being quickly cooled, resulting in tender, succulent meat that is lightly charred on outside and perfectly pink in the middle. To add texture the chef completes the dish with crispy wasabi chips and a fragrant pistachio purée, with honey, lemon and mustard dressing adding a sweet tang to the finished dish.
First published in 2016
Ingredients
Metric
Imperial
Venison
- 350g of venison loin
- salt
- black pepper
- 1 tbsp of olive oil
Wasabi rice chips
- 50g of carnaroli risotto rice
- 10g of wasabi paste
- salt
- 1l water
Pistachio purée
- 100g of potatoes, peeled and chopped
- 100ml of cream
- 50g of milk
- 125g of pistachio paste
- salt, to taste
- black pepper, to taste
Lemon honey sauce
- 50g of honey, preferably wildflower honey
- 10g of lemon juice
- 5g of mustard
To serve
- 10g of pistachio nuts, shelled, coarsely chopped
- 100ml of veal stock
- nasturtium leaves
- sorrel
SAVE RECIPE
Equipment
- Silicon baking mat
Method
1
Begin by making the rice chips. In a large pan, salt the water generously and bring up to the boil. Add the rice, lower the heat and gently simmer for 1 hour
- 50g of carnaroli risotto rice
- salt
- 1l water
2
Preheat the oven to 65°C/gas mark 1/4
3
Transfer the rice and remaining water to a blender and blitz until smooth and creamy. Add the wasabi paste and pulse until fully combined, adding a little extra salt to taste if desired
- 10g of wasabi paste
4
Spread the mixture to a thickness of about 2mm on a non-stick baking mat and drag a spoon through to make random shapes. Place in the preheated oven with the door slightly ajar for 2 hours until the rice chips have completely dried. Alternatively, use a dehydrator set to 65°C for the same length of time
5
When the rice chips have nearly finished cooking, prepare the venison. Season the venison with salt and pepper and rub with olive oil. Heat a frying pan until very hot, then sear the venison quickly all over. Transfer to a plate and leave to chill in the fridge for 30 minutes
- 350g of venison loin
- salt
- black pepper
- 1 tbsp of olive oil
6
Meanwhile, make the pistachio purée. Place the potatoes, milk and cream in a medium saucepan, bring to the boil and simmer until soft
- 100g of potatoes, peeled and chopped
- 100ml of cream
- 50g of milk
7
Mash the potatoes until smooth, then leave to completely cool. Add the pistachio paste, salt and pepper and stir until fully combined
- 125g of pistachio paste
- salt
- black pepper
8
For the lemon honey sauce, whisk the honey, lemon juice and mustard in a small bowl until thoroughly combined
- 50g of honey, preferably wildflower honey
- 10g of lemon juice
- 5g of mustard
9
Just before serving, place the veal stock in a small saucepan and heat gently to reduce to a sauce-like consistency. Thinly slice the venison loin with a very sharp knife
- 100ml of veal stock
10
To serve, swipe a portion of pistachio purée across each serving plate. Divide the sliced venison between the plates, then add the rice chips, chopped pistachio and a little lemon honey sauce. Drizzle over the warm veal stock and garnish with nasturtium and sorrel leaves
- 10g of pistachio nuts, shelled, coarsely chopped
- nasturtium leaves
- sorrel
First published in 2016
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