Begin by trimming the venison loin of all sinew. Reserve at room temperature prior to pan frying.

Start by dry toast the rice in a pan. Whilst the rice is toasting start the sofrito by sweating the onion and garlic. Once softened remove from the heat and reserve until later. When the rice is toasted, incorporate the wine and reduce by half. Gradually start feeding in the simmering stock, stirring constantly. When the rice is approximately ½ cooked add the sofrito and feed more stock in until the correct consistency is achieved, and the rice is al dente. Add the parmesan and butter, pushing the pan back and forth to emulsify the fats. Correct consistency and seasoning and add a tsp of mushroom glaze to increase the depth of flavour.

Whilst the risotto is resting, heat a frying pan, add a splash of olive oil, season the venison and sear until a deep brown crust has formed. Add the butter and rosemary and baste continuously. Cook on until an internal temperature of 52 degrees is reached. Remove the venison from the pan and allow to rest. Return the pan to the heat, add another splash of olive oil, and fry the mushrooms on a high heat until just tender, seasoning whilst the cook. Reserve for service on kitchen towel.

To serve take the rested venison and slice thinly, approximately 3 slices per serving. Any juices from the rested venison can be fed into the risotto for additional flavour. Spoon the risotto into a bowl allowing the risotto to find its own level. Arrange a selection of the wild mushrooms on top of the risotto followed by the slices of venison, black pudding, a sprinkling of the toasted hazelnuts and the rosemary flowers.