Ingredients

• 1 x 400g/14oz venison striploin
• from roe or fallow deer
• 4 sprigs fresh thyme
• chopped
• 1 tsp salt
• 2 tbsp sunflower oil
• ¼ cucumber
• peeled and sliced thinly
• ½ tsp salt
• 50ml/2fl oz white wine vinegar
• pinch caster sugar
• vegetable oil
• for deep frying
• 1 red onion
• sliced
• 50g/1¾ oz rice flour
• ½ tsp salt
• 2 slices sourdough bread
• griddled and toasted
• 1 tsp Dijon mustard
• 175g/6oz crème fraîche
• ½ tsp toasted fennel seeds
• 1 lemon
• zest only
• 50g/1¾ oz capers
• 2 tbsp chopped dill
• 1 tsp freshly grated horseradish

Directions

• For the venison
• place the chopped thyme and salt on a chopped board and mix. Roll the venison loin in the mix
• coating all round. Season with pepper.
• Heat a medium frying pan and add the oil. When the oil is hot
• sear the venison all over and cook for 8-10 minutes
• turning while cooking.
• Put the cucumber slices in a sieve and add salt. Leave for a few minutes and then squeeze out excess water
• mix with the vinegar and sugar and drain again. Set aside until needed.
• For the crispy onions
• fill a deep-fat fryer or a large
• deep
• heavy-bottomed pan two-thirds full with vegetable oil. Heat to 180C. (To check the oil is at the right temperature
• drop a cube of bread into the hot oil. It should become golden-brown in 1 minute.) (CAUTION: Hot oil can be dangerous. Don't leave unattended.)
• Mix the salt and flour on a plate. Dredge the onion slices in flour and deep-fry for 2 minutes. Remove and place on a plate with kitchen roll and season with salt.
• To serve
• place the sourdough on a serving plate and spread with the mustard. Slice the venison and place on top. Quenelle the crème fraîche on the side
• pile cucumbers next to the venison and finish with crispy onions and fennel seeds. Finish the dish with the lemon zest
• capers
• dill and horseradish.