Pan-roasted Holkham Venison
created by Peter De Groeve from The Lord Nelson, Burnham Thorpe, Norfolk

RECIPE
Ingredients
4 Venison steaks
50g Butter
400 ml Beef Stock
Fresh Thyme

Method
Pre-heat the oven to gas mark 7. Take a frying pan with a small amount of butter on the hob and seal the venison. Place in the oven for 6-8 minutes depending on the pinkness desired. Place the stock in a pan and bring to a rolling boil, then add
the thyme and keep at a simmer for 5-7minutes. Sieve the sauce into another pan. Take the venison out of the oven and allow to rest, then cut into thick slices and place on the plate and spoon the sauce over the top. Serve with grilled asparagus, roast peppers and aubergine as well as crushed new potatoes.

The Lord Nelson, in Nelson’s birthplace of Burnham Thorpe in North Norfolk, is where he often ate and drank. Original features and atmosphere have been retained in the bar, with a 20-seat dining area in the old part of the pub and 45-seat restaurant in a converted annexe.

Peter De Groeve
Peter De Groeve spent 20 years of his career in Leuven, Belgium, where he was responsible for creating new restaurant concepts as well as his high standards of cuisine. Peter moved to Norfolk with his English wife in 2006 to take over The Lord Nelson with Simon and Jo Alper. The Lord Nelson, Walsingham Road, Burnham Thorpe, Norfolk, PE31 8HN Telephone: 01328 738241 www.nelsonslocal.co.uk