Seared venison with mustard and sour cherries

Serves four

• 100g red-wine vinegar
• 100g dried sour
• 2 endives
• 0 black pepper
• 60g olive oil
• 1 tbsp plain flour
• 500g venison steaks
• 200g port
• 20g unsalted butter
• 3 medium shallots
• 1 large red chilli
• 3 sprigs thyme
• 150g creme fraiche
• 2 tsp Dijon mustard
• 1 tsp English mustard powder
• 15g parsley leaves

Step 1
Once ready to serve, make sure you heat up the sauce very gently, so it doesn’t split, and add the venison for a final two minutes only.

Step 2
Put the vinegar in a small saucepan on a high heat, bring to a boil and stir in the cherries.

Step 3
Remove from the heat and set aside for 30 minutes.

Step 4
Cut out and discard the core of each endive quarter, taking care to leave the leaves attached to each other, then put in a bowl and sprinkle with an eighth of a teaspoon salt and a good grind of pepper.

Step 5
Add a tablespoon of oil to a large sauté pan on a medium-high heat.

Step 6
Once hot, sear the endive quarters for four to five minutes, turning once, until golden-brown all over.

Step 7
Transfer the endives to a plate and set aside.

Step 8
Put the flour in a medium bowl with half a teaspoon of salt and a good grind of black pepper.

Step 9
Add the venison slices, toss to coat and shake off any excess.

Step 10
Return the sauté pan to a medium-high heat with a tablespoon of oil.

Step 11
Once hot, add a quarter of the venison slices and sear for two to three minutes, turning once, so the meat browns all over, then transfer to a bowl.

Step 12
Repeat with the remaining venison, adding more oil if you need to.

Step 13
Once all the venison is browned, deglaze the hot pan with port, cook for a couple of minutes to reduce by half, then tip into the meat bowl.

Step 14
Wipe clean the pan and add a tablespoon of oil and the butter.

Step 15
Lower the heat to medium and add the shallots, chilli and thyme.

Step 16
Cook for 10 minutes, until the shallots have softened and are starting to caramelise, then add the cherries and vinegar, and cook for three to four minutes, until the sauce has thickened.

Step 17
Add the creme fraiche, both mustards, a quarter-teaspoon of salt and a good grind of black pepper.

Step 18
Cook for two to three minutes, then return the meat and endive to the pan, stir in the parsley, heat through for two minutes and serve.

Step 19
Follow Yotam on Twitter.