Serves four
Ingredients:
- 4 venison rump
- 3 small shallots
- 1/4 local black pudding
- 4 pears
- 1tsp sugar
- 1tsp chilli or cumin
- 1oz butter
- 1/4 pint white wine
- 1tsp vegetable stock
- 3fl oz honey
- salt and pepper
- To make the sauce: peel pears and chop into fine pieces. Add to a saucepan of wine, stock, chilli or cumin and sugar. Reduce by half, add honey and simmer until thick.
- Pre-heat oven to 180C. Blend the black pudding and shallots. Add salt, pepper and butter. Spoon mixture into 4x5cm baking rings and cook for 10 mins.
- While this is cooking heat a frying pan and sear the venison for four minutes on each side until cooked through.
- When the torte is cooked remove it from baking ring and place the venison on top. Drizzle pear sauce over the venison and serve.
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