Venison loin with brussels sprouts recipe | Angela Hartnett

You can't beat the wonderful flavour of venison at this time of year. It works well in stews or a venison wellington, or roasted with winter vegetables and perhaps a cranberry compote.

Serves 4

200g brussels sprouts
Splash of vegetable oil
100g butter
500g venison loin, cut into two pieces
Sprig of thyme
100g streaky bacon, chopped
1 medium onion, sliced
Pinch of flat-leaf parsley, chopped
50g hazelnuts, roughly chopped

Remove any rough outer leaves from the sprouts and cut any large ones in half. Boil them in a pan of salted water for five minutes or so until just cooked. Drain, then refresh in cold water so they stay nice and green.

Add the vegetable oil and two-thirds of the butter to a large, ovenproof frying pan and heat on medium until golden brown. Colour the venison on all sides for a few minutes. Add the thyme and place in an oven preheated to 200C/gas 6, for five minutes, or until cooked to your liking.

Add the rest of the butter to another pan with the bacon and onion and saute for a couple of minutes. Throw in the cooked sprouts to heat through.

Remove the venison from the oven and allow it to rest before slicing and finishing with the parsley and hazelnuts.

Angela Hartnett is chef patron at Murano restaurant and consults at the Whitechapel Gallery and Dining Room, London.

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