Traditional Brecon Seared Venison

Season prime venison medallions with sea salt and cracked black pepper. Sear in a screaming-hot iron pan for 2-3 minutes per side for medium-rare.

Add a knob of butter and a sprig of rosemary for the final minute of cooking, basting the meat.

Rest the venison for at least 5 minutes before slicing.

Serve with a generous dollop of traditional, tart-sweet rowan jelly.

A pure, woodland-to-table dish from the heart of the Brecon Beacons.