- 12 whole shallots
- 2 tablespoons extra virgin olive oil, plus extra for brushing
- 1 sprig of fresh thyme
- 1 kg boned venison loin
- 2 tablespoons grated fresh horseradish
- 200 ml half-fat crème fraîche
- 1 teaspoon white wine vinegar
- 1 sprig of fresh rosemary
- 1 orange
- Preheat the oven to 180°C/350°F/gas 4. Toss the unpeeled shallots in the olive oil, season with sea salt and black pepper, and place them in a shallow baking dish with the thyme sprig. Cover tightly with foil and bake in the oven for 45 minutes or until soft.
- Meanwhile, preheat a heavy griddle pan that’s large enough to hold the venison comfortably. If your griddle pan is too small, cut the venison into 2 pieces and grill it in 2 batches.
- Remove all the fat and any sinew from the venison, season well, and brush with olive oil. Place on the hot griddle and sear and brown all over – about 2 to 3 minutes. Take out of the pan and place on a plate to cool for about 30 minutes.
- Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.
- Finely chop the rosemary and finely grate the zest of the orange.
- Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate. Peel some of the warm shallots, tear them in half and lay a piece on top of each piece of venison. Dollop a little horseradish crème fraîche on top and sprinkle the plates with the rosemary and orange zest before serving.