Once the pan is hot add a splash of rapeseed oil to the pan and carefully place the loin into the hot pan
Turn the venison loin around slowly until well coloured all over
This should take about 5 minutes
Then place in oven for 8 minutes turning every 2 minutes
Once cooked remove and allow to rest for at least 10 minutes before serving
Place a frying pan on a medium heat and add the butter, once butter is melted and starting to foam add the sourdough and colour on both sides until a lovely golden colour
Season lightly with sea salt
Place a small pan on a high heat and line with rapeseed oil, add the Girolles and season with a little salt, after about 2 minutes add the chopped shallots and parsley, remove from the heat and strain on a kitchen towel.
Check seasoning and keep warm until ready to serve
To serve
Place the sourdough in the middle of the plate, add Girolles on top of the bread, slice the venison and place on top of the mushrooms
Just before serving grate your dark bitter chocolate on top