1 whole fillet of venison well-trimmed
200g wild mushroom (brush off any dirt)
2 table spoons crème fraiche
1 black truffle half thinly sliced and half grated
200g washed wild salad leaves
1 table spoon olive oil
1 tea spoon white truffle oil
Salt and pepper
Heat a dry non-stick frying pan for 2 mins until you can see smoke coming off the pan.
Brush the venison fillet with olive oil, salt and pepper, sear the fillet in the pan, rolling it around to seal in all the juices and set to one side.
Sauté the mushrooms in olive oil for 2 mins until golden and sweet.
Mix the grated truffle with crème fraiche.
To serve take a large board or platter, thinly slice the venison and lay down in no particular order, scatter over the mushrooms and the wild leaves .
Dress the dish with the truffle crème fraiche, sea salt,pepper and truffle oil
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Jack Scarterfield, Executive Chef at The Culbone, kindly provided this recipe. If you’d rather sit down to a prepared meal instead of slaving over a hot stove, then book a table at Exmoor’s highest restaurant with rooms. You can also join Jack at his Exmoor Cookery School.