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

Serves4
4 hours

Ingredients

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

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