- Serves: 1
- Cook Time: 30 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 small onion, thinly sliced
- 25 g butter
- 1 tbsp sunflower oil
- 1 x 170 g venison loin
- 250 ml beer
- 150 ml chicken stock, (can use a stock cube)
- 2 slices bread
- mixed salad leaves
For the dressing
- 2 tsp crème fraîche
- 2 tsp beer
- drizzle of olive oil
1. Preheat the oven to 200C/gas 6.
2. Heat most of the butter and all the sunflower oil in a frying pan and when hot add the onion. Cook slowly for about 20 minutes unto browned and caramelised.
3. Heat the remaining butter, about 1 tbsp, in a separate pan and fry the venison over a high heat for around 1 minute, until browned on both sides.
4. Remove from the pan, transfer to a roasting tin and continue cooking in the oven for 3-4 minutes.
5. Meanwhile, pour the cherry beer into the frying pan and scrape up any sediment.
6. Add the chicken stock and cook down until reduced by three quarters.
7. Take the venison out of the oven and leave to rest for 5 minutes.
8. Place the bread on a hot griddle pan and chargrill until golden.
9. To make the salad dressing: mix the crème fraiche, cherry beer and olive oil and season with salt and pepper.
10. Mix the dressing with the leaves then drizzle a little over the chargrilled bread.
11. Heap the leaves on the bread.
12. Slice the venison and place on top of the dressed leaves.
13. Top with the caramelised onions and drizzle over any jus from the pan. Serve open.
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