Seared venison, pistachio purée, lemon honey and wasabi rice chips


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Wasabi rice chips

  • 50g of carnaroli risotto rice
  • 10g of wasabi paste
  • salt
  • 1l water

Pistachio purée

Lemon honey sauce

To serve

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
Preheat the oven to 65°C/gas mark 1/4
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
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
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
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
Mash the potatoes until smooth, then leave to completely cool. Add the pistachio paste, salt and pepper and stir until fully combined
For the lemon honey sauce, whisk the honey, lemon juice and mustard in a small bowl until thoroughly combined
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
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
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