Venison Fillet with Autumnal Fruits

Game is usually quite a hefty dinner option, especially in Spain where it’s often served with rich, dark sauces. This combination of seared venison with steamed vegetables, quince, berries and nuts is pure simplicity. Having waddled in to the fabulous Restaurante Las Duelas in Haro, Rioja, after a hard day of wine tasting and tapas sampling, the dish seemed so refreshingly light.

The chef, Juan Nales, prepares incredibly clean, modern food in marked contrast