Wild roe venison loin with red wine, black pepper and rosemary sauce

Wild roe venison loin with red wine, black pepper and rosemary sauce

With Simon Osborne, Blagdon Farm Shop

For my first Appetite column, I’m celebrating the season with produce which is easy to source and cook and doesn’t cost a fortune. Game is lean, healthy and tastes fantastic, as well as being the ultimate free-range meat. It doesn’t have to have a strong gamey taste (partridge, for example, has a delicate, almost sweet flavour) and if you’re not familiar with game, this is a great place to start.

Wild roe venison loin with red wine, black pepper and rosemary sauce
 
Author:
Serves: 2
Ingredients
  • 2 x 12.5cm-long wild roe venison loin pieces (or 2 x 10cm-long red deer venison, which is larger)
  • salt + black pepper
  • fresh rosemary, finely chopped
  • ½ bottle fruity red wine (I use Zinfandel)
  • knob unsalted butter
Method
  1. Remove venison from the fridge and allow it to reach room temperature (approx. 20 mins).
  2. Preheat oven to 180C/Gas 4.
  3. Mix 2 tbsp salt, a good grind of black pepper and a few sprigs of rosemary together and sprinkle over the loin.
  4. Leave to stand for 10 mins.
  5. Heat the butter in a frying pan and pan fry loin on a good heat for 2 mins or so per side until it starts to brown.
  6. Remove from the pan and roast in the oven for 10 mins, turning once.
  7. Deglaze the pan with the wine and allow it to simmer gently.
  8. Remove the venison from the oven and allow it to stand for 5 mins, keeping warm under foil.
  9. Slice venison into medallions about 1.5cm thick at an angle to expose face of the meat.
  10. Drizzle sauce over the meat and serve.
 

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