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.