Charred venison and pickled onions

Instructions

1. Preheat a chargrill pan over medium high heat. Cut the onions in half, root to tip and place cut side down onto the very hot pan. Don't add any oil. Cook until the onions are very blackened and charred.
2. Meanwhile, for the pickling liquid, place all the ingredients in a small saucepan and add 100 ml water. Stir over low heat until the sugar and salt have dissolved. Remove from the heat and stand to cool slightly.
3. Place the onions and some of the pickling liquid into a vacuum bag and compress. Alternatively, place in a zip lock bag, press out any air and stand until ready to serve.
4. Drizzle the venison with a little olive oil and season on both sides. Heat a large heavy-based non-stick frying pan over high heat. Cook the vension for a few minutes on each side or until browned and cooked to rare.
5. Just before venison is done, add the butter and thyme sprigs to the pan and when melted, baste the venison with the butter, turning occasionally. Remove the venison from the pan and place on a wire rack over a tray, lightly covered with foil to rest.
6. Return the pan to the heat and add a small amount of the onion pickling liquid to taste. If there are any of the resting juices from the venison, add those as well.
7. Thickly slice the venison and place on a serving dish. Separate the pickling onion petals and pace on top of the venison. Drizzle over the brown butter, garnish with the lemon thyme leaves and serve.