Valentine Warner served up a tasty venison on sourdough bread on Saturday Kitchen.
Valentine says: “Great dressings and quick pickled cucumber make this starter for two a feast for the tastebuds.”
The ingredients for the venison: 1 x 400g venison striploin, from roe or fallow deer, 4 sprigs fresh thyme, chopped, 1 tsp salt and 2 tbsp sunflower oil.
For the cucumber: ¼ cucumber, peeled and sliced thinly, ½ tsp salt, 50ml white wine vinegar and pinch caster sugar.
For the crispy onions: vegetable oil, for deep frying, 1 red onion, sliced, 50g rice flour and ½ tsp salt.
To serve: 2 slices sourdough bread, griddled and toasted, 1 tsp Dijon mustard, 175g crème fraîche, ½ tsp toasted fennel seeds, 1 lemon, zest only, 50g capers, 2 tbsp chopped dill and 1 tsp freshly grated horseradish.