Venison, blackberries and warm salad of black pudding, wild mushroom and kale by A Taste of Game

To celebrate British Game week we are bringing you a collection of recipes by critically-acclaimed chefs and resturaunts from around the nation. This recipe comes from game specialists A Taste of Game.

2 venison loins (Click here to buy)
3tbs olive oil 

125g blackberries
15g caster sugar
1 drop vanilla extract

3tbs olive oil
2tsp dijon mustard
1tbs cider vinegar
1 bunch chives, finely chopped 

50g black pudding, cut into 1cm cubes
Handful mixed wild mushrooms
1tbs hazelnuts, roughly chopped
Handful of baby kale leaves
50g whole blackberries

To make the purée bring the blackberries and sugar to the boil in a small pan with 50ml of water, then simmer for 5 minutes until the fruit is soft. Stir in the vanilla, remove from the heat, and cool a little. Blend to a purée with a stick blender then strain through a sieve, rubbing with the back of a ladle or spoon to discard the seeds.
Whisk all the dressing ingredients together and set aside.
For the salad, heat a tablespoon of olive oil over a medium heat in a small frying pan. When hot cook the black pudding until crisp, then drain on kitchen roll and keep warm. Sauté the mushrooms in a little olive oil, drain on kitchen paper and keep warm. Gently toss the hazelnuts, kale leaves, whole blackberries, cooked black pudding and cooked mushrooms together and mix with half of the dressing.
Season the venison and fry in a little olive oil over a medium-high heat for 2-3 minutes on each side, then remove from the pan and rest for 5 minutes. 
Scatter the salad around the plate, carve the venison and arrange on one side of the plate, drizzle blackberry purée around and ?nish with the rest of the dressing

Click here to buy your House of Bruar Venison