Venison is one of the richest and finest meats that can be cooked. It serves as a centre piece for many great dish that require a rich sauce.
A simple red wine jus will work, add a variety of roasted vegetables and cooked cabbage and kale too. Some chefs serve with sharp additions such as poached rhubarb but this needs to be as early in the season as possible because it will detract from the venison.
Venison can be cooked in many forms, pan-fried, roasted and as steaks or a loin.
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- 2 venison loins, each weighing 190g to 200g
- sea salt
- vegetable oil
- red wine for deglazing the frying pan and the roasting pan
Preparing a venison loin:
- Heat the oven to 190°C/170°C fan/gas 5.
- Heat a frying pan, add a splash of oil and a knob of butter. When foaming, add the venison and sear as quickly as you can. Remove from the heat and set aside.
- Place the loin in a roasting pan, preferably on a roasting rack and place the pan in the oven to cook for between 15-20 mins. The shorter the time the more tender or red the meat.
- When the venison is cooked, remove from the oven and rest for 10 mins. While it’s resting, brush with the glaze from the pan using red wine and sprinkle over a generous pinch of any seasoning.
- Cut the loin into manageable slices and add any sauce.