for 4 people

Labneh

400 g	plain greek yoghurt
3	Medjool dates, pitted, chopped
¼ tsp	salt

Saddle of venison

2	venison fillets (each approx. 400 g)

Meat

1 tbsp	olive oil
½ tsp	salt
a little	pepper

Jus

1 ½ dl	red wine
1 tbsp	concentrated veal stock
2 dl	water
80 g	blackberries
30 g	butter
4 sprig	thyme, leaves torn off
2 pinch	nutmeg
2 pinch	salt

To serve

40 g	blackberries
4 sprig	thyme, leaves torn off
¼ tsp	sea salt

How it's done

Labneh

Place the yoghurt, dates and salt in a measuring cup, puree, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Saddle of venison

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Meat

Heat the oil in a frying pan. Season the meat, add, brown for approx. 7 mins. all over. Remove, cover the meat with foil, leave to rest for a short time.

Jus

Pour the wine into the same pan, loosen any bits that have stuck to the bottom, reduce almost completely. Add the stock, mix, pour in the water, bring to the boil. Pour the sauce into a measuring cup, add the blackberries and butter, puree. Add the thyme, season.

To serve

Stir the labneh until smooth, plate up. Carve the venison fillets, serve with the blackberry jus, top with the blackberries. Sprinkle with the thyme leaves and fleur de sel.

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