- 1 loin of venison, sinew and skin removed
- 2 tbsp olive oil
- 50g/2oz butter
- 500ml/18fl oz venison jus
- 1 brioche loaf, sliced
- 1 tbsp hazelnut oil
- 1 shallot, finely chopped
- small handful chanterelle mushrooms
- 2 sprigs fresh tarragon
- 2 sprigs elderberries, berries removed
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Heat a heavy-based frying pan over a high heat and add the olive oil and butter. Add the venison to the pan and fry, turning regularly, until browned all over.
- Place the meat onto a trivet in a roasting tin and roast in the oven for about five minutes. Remove from the oven and set aside in a warm place to rest.
- Meanwhile, heat another frying pan over a medium heat, add the hazelnut oil followed by the finely chopped shallot and fry until the shallot is softened but not coloured.
- Increase the heat (add a splash more hazelnut oil if necessary) and when the pan is hot, add in the chanterelles and tarragon and fry for 1-2 minutes. Remove the pan from the heat, season with salt and freshly ground black pepper.
- Meanwhile, reheat the venison jus until piping hot, check the seasoning and add the elderberries. Toast the brioche slices.
- Place a slice of toasted brioche onto each plate, carve the venison and place onto the brioche. Spoon over the jus and then generously scatter over the chanterelles.