Serves 6 as a starter


For the venison
300g trimmed venison loin
3tbsp olive oil
20g unsalted butter

For the apples
3 apples, peeled, cored and each cut into eight
20g unsalted butter
20g caster sugar
2tbsp cider vinegar

For the dressing
1tsp Dijon mustard
1tsp honey
100ml apple juice, reduced to 25ml
35ml cider vinegar
125ml grapeseed oil
Salt and black pepper

To serve
60g shelled cobnuts, sliced
Watercress, washed and dried
30g pecorino romano


1. Preheat oven to 200C/Fan 180C/Gas 6

2. Season the venison with salt and pepper, heat the oil in large oven proof frying pan and brown the venison all over then add the butter and baste the meat well

3. Put the frying pan into the preheated oven for one minute, turn the meat over and cook for one minute more. Remove from the oven, place on a wire tray and leave to rest for 10 minutes

4. For the apples, in a non-stick frying pan, heat the butter, add the apple, sprinkle with the sugar and cook over a high heat until caramelised then add the vinegar and a pinch of salt. Cook until the vinegar has all evaporated then remove from the heat and put to one side to cool

5. For the dressing, put the mustard, honey, reduced apple juice and vinegar into a small bowl and blend well before slowly adding the oil and then season to taste

6. To serve, slice the venison and season to taste. Arrange watercress on a serving plate, toss the cooked apple with the dressing and place a slice of venison on top. Season the sliced cobnuts with a little salt and scatter over the salad with shavings of the pecorino