Seared venison with sprout & apple slaw

• venison↗400g g

  loin

• rapeseed oil↗2 tbsp tbsp
• Worcestershire sauce↗1 tbsp tbsp
• juniper berries2

  crushed

• rosemary sprigs↗2

  leaves picked and chopped

• fino½ tsp tsp

  or balsamic vinegar

• brussels sprouts↗200g g

  finely shredded

• orange↗½

  juiced and zested

• rapeseed oil↗1 tbsp tbsp

  plus extra for frying

• green apple↗1
• parsley↗bunch of

  finely chopped

• pomegranate↗½

  seeds only

• crème fraîche↗

  mixed with horseradish and 1 tbsp pumpkin seeds, toasted (optional), to serve

Step-by-step instructions

1. 1

   Mix the marinade ingredients together and marinate the venison for a couple of hours in the fridge. Heat oven to 200C/180C fan/gas 6.

2. 2

   For the slaw, put the sprouts in a bowl and pour over the orange juice. Season with salt and drizzle over some rapeseed oil. Using your hands, scrunch the sprouts in the dressing for a few minutes to tenderise them. Grate in the apple, allowing the juice to also dress the sprouts, then toss with the remaining ingredients. Check for seasoning and add more rapeseed oil if you think it needs it. It wants to be perfectly dressed, rather than greasy.

3. 3

   Heat a little rapeseed oil in a heavy-bottomed skillet or frying pan until smoking hot, then add the venison and cook for 2-3 mins until a caramelised crust has formed on the underside. Flip it over and cook for another couple of mins, making sure it's sealed all over. Place on a baking sheet and put in the oven for 5-6 mins, depending on how rare you like it. Remove from the oven and allow to rest for at least 5 mins, then slice. Spread some crème fraîche and horseradish over each plate and top with then venison. Serve the slaw on the side and scatter over the seeds, if you like.