1kg venison loin
2 leeks, halved, rinsed, cut into 10cm lengths
Ground black pepper
Clarified butter for frying
For the pan roast cauliflower:
Clarified butter, for frying
Ground black pepper
For the leek ash, slice the root and dark green leaves off the leeks (save the dark green part), halve lengthways and cut into 10cm long sections. Separate the individual layers of the leek and lay in a single layer in a roasting tray. Roast in a hot oven, anything over 180C (it cannot be too hot), until entirely burnt - the leeks should be completely black! Leave to cool and then blend in a food processor to a fine powder.
Season the venison evenly with salt and pepper. Pour the leek ash into a tray and roll the venison loin in the ash until its surface is completely covered. Heat a frying pan with a little of the clarified butter until hot. Carefully add the venison and fry, turning until seared all over. Place the green ends of the leek (reserved from earlier) into a roasting tray large enough to hold the venison loin. Put the venison on top of the leek trimmings (which will protect the meat from the hot tray). Place in an oven preheated to 170C and roast for 45 minutes to 1 hour.
The meat should be a nice even ‘pink’ or ‘medium’. For pink meat, the juices will run light pink, and the meat will be ‘springy’ to the touch and have an inner temperature of 54C if you have a cooking thermometer. For well-done meat, continue to roast until the meat becomes firmer to the touch and the juices run clear.
To pan roast the cauliflower, heat a frying pan with the clarified butter until hot. Place in the cauliflower slices and season with salt and pepper. Fry over a medium heat for 5 minutes or until golden brown. Turn over and add a knob of butter. Continue to fry until golden brown on both sides and tender when pierced with a knife.
Take the venison out of the oven and leave to rest for a good 15 minutes on top of the oven or in a warm place before serving with the pan roast cauliflower.