This recipe is a twist on a Gordon Ramsey classic. Rather than baking field mushrooms in the oven with the ricotta, we have switched it up to fry off small or sliced mushrooms in the pan with the venison for extra meaty flavour and instead have baked the ricotta onto the toast to hit the same moreish flavour notes.
400g venison fillet medallions
Olive oil, to drizzle
1 nob butter
Sea salt and black pepper to season
60g toasted almonds
1 sprig oregano, leaves only, chopped
2 tbsp grated parmesan
8 slices of rye bread
1 handful of nasturtium leaves
Heat the grill to 200C in preparation for toasting the bread and grilling the ricotta.
Heat a frying pan on the hob until smoking hot. Season the venison generously with salt and pepper and a small drizzle of olive oil to help the season stick. Place into the pan and sear on all sides for a minute, then remove from the pan and allow to rest on the side. In the same pan, add the nob of butter and mushrooms and stir to lift any gnarly sticky bits of venison and incorporate them into the mushrooms. Sweat for 3-4 minutes until soft. Remove the pan from the heat.
In a small bowl, whip the ricotta, parmesan and oregano and spoon the mixture evenly over the 8 slices of bread. Place under your hot grill and cook for 2 minutes until the mixture starts to colour slightly.
Time to build your dish. Serve 2 slices of bread per person, with a scattering of toasted almonds, 4 or 5 nasturtium leaves and a quarter of the venison medallions and mushrooms finished with a drizzle of olive oil.