Pan fried venison with Catalan spinach, pine nuts and sultanas is a rich and hearty dish.
- 4 x 150g venison loin, trimmed of all sinew and silverskin
- 50ml PX sherry
- olive oil
- 50g butter
- 75g sultanas
- 75g pine nuts
- 4 garlic cloves, minced
- 320g baby spinach, washed and dried
- olive oil
- sea salt
- In a frying pan over a high heat, add a little olive oil. When the oil is hot, add the venison, seasoned with a little salt. Brown on all sides and then baste with a little butter until golden for 5 minutes. Rest in a warm place for another 5 minutes.
- Discard the fat from the pan and deglaze with the PX sherry. If you want to cook the venison more than this (medium-rare) you can place it in a 180°C oven for another 5 minutes. Venison is very lean and I don't recommend cooking it beyond medium.
- For the spinach, in a large frying pan, warm some oil on a medium heat. Add the butter and heat until foaming. Then add the sultanas and pine nuts. Roll them around the pan and coat evenly with the butter.
- Add the garlic and fry briefly. Follow this with the spinach and season with some salt.
- To serve, spoon the spinach on to the plate and spread with a small spatula. Carve each piece of venison into two and lay on top.