Ingredients
| 2 plums, cut in half, stone removed (I like Omega plums the best) | |
| a sprinkle of sugar | |
| 200g venison loin (I used wapiti venison, or use as wild a venison as you can) | |
| canola oil | |
| curry leaves | |
| SPICED BUTTER | |
| 50g butter | |
| ¼ teaspoon ground fenugreek | |
| 1 teaspoon yellow mustard seeds | |
| ½ teaspoon cumin seeds | |
| a pinch of asafoetida | |
| lemon juice | |
| fresh rosemary, chopped |
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Instructions
| 1. | Season the plums with a sprinkle of salt and sugar. |
| 2. | Put onto a tray lined with baking paper and roast at 180°C for 10-15 minutes, depending on the ripeness of the plums. |
| 3. | They should be soft but not mushy. Trim the venison of any sinew. |
| 4. | Heat a frying pan until hot. Add some canola oil and sprinkle the pan with flaky salt. |
| 5. | Add the venison and cook for about 10 minutes, turning every minute to get a nice dark colour all over. Rest for 5 minutes. |
| 6. | Meanwhile, fry a couple of curry leaves for each person in some plain oil until crisp. |
| 7. | Remove from the pan and sprinkle with salt. |
| 8. | To serve, carve the venison into medallions and serve with a little spiced butter, half a plum and scatter with fried curry leaves. |
| 9. | SPICED BUTTER |
| 10. | Put the butter and spices in a pot. |
| 11. | Cook until fragrant and the butter has gone a little brown. |
| 12. | Cook until fragrant and the butter has gone a little brown. |
| 13. | Cool then add a sprinkling of rosemary. |
Recipes and food styling Helen Turnbull / Photography Anna Briggs