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Preheat
the oven to 200C/gas 6.
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.
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.
Remove from the pan,
transfer to a roasting tin and continue
cooking in the oven for 3-4 minutes.
Meanwhile, pour the cherry
beer into the frying pan and scrape
up any sediment.
Add the chicken stock
and cook down until reduced by three
quarters.
Take the venison out
of the oven and leave to rest for
5 minutes.
Place the bread on a
hot griddle pan and chargrill until
golden.
To make the salad dressing:
mix the crème fraiche, cherry beer
and olive oil and season with salt
and pepper.
Mix the dressing with
the leaves then drizzle a little over
the chargrilled bread.
Heap the leaves on the
bread.
Slice the venison and
place on top of the dressed leaves.
Top with the caramelised
onions and drizzle over any jus from
the pan. Serve open.
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