Venison Loin with Charred Spring Onions, Horseradish Cream, Onion Ash & Gremolata

Recipe:
Light your outdoor grill ready to cook over medium-high heat.

Heat your oven to 180°C.

Cut one bunch of spring onions lengthwise and lay them on a baking tray. Transfer them to the hot oven for approximately 45 minutes. Take them out once they are very dark brown and completely dried out. Add them to a pestle and mortar and crush to a very rough powder.

Add the crème fraîche, creamed horseradish and half the spring onion ash to a mixing bowl and whisk to combine. Season with salt and pepper.

To make the gremolata, combine the chopped parsley, garlic and lemon zest and oil in a small mixing bowl and stir to combine.

Brush the venison loins with oil and season with salt. You want to cook them medium-rare. Lay the venison down on the hottest part of the grill and sear for 3–5 minutes, depending on the size of each loin, until nicely coloured on all sides. Move to a cooler part of the grill and continue cooking for another 3–5 minutes, turning regularly and basting with the butter. Remove the venison from the heat, baste with butter and leave to rest somewhere warm for around five minutes.

Brush the remaining two bunches of spring onions with oil and season with salt then place them on the grill. Cook, turning regularly, until nicely charred on the outside and softened inside. Remove them from the heat. Take a few and chop them up finely, then mix them through the horseradish cream.

Slice the venison loins and season with salt. Spoon a little horseradish cream onto each plate, then divide the remaining charred spring onions among the plates, place slices of venison on top and spoon over more of the horseradish cream. Drizzle with gremolata then sprinkle over a little onion ash to finish.