Pan-roasted loin of venison with redcurrant sauce

November 29, 2015

Ingredients

 

  • 900g of loin of venison, cut into four equal pieces

  • 2 tsp beef dripping, or vegetable oil

  • sea salt

  • 1 sprig of rosemary

  • 2 tsp redcurrant jelly

  • 75ml of red wine

 

 

 

1

Preheat the oven to 200°C/gas mark 6

 

2

Season the venison on both sides with sea salt. In a heavy-based pan, melt the dripping (or oil) and bring to a medium heat

 

3

Brown the venison for 2 minutes on each side to seal. Transfer the pan to the oven and cook for 5–7 minutes

 

4

Remove from the pan and leave to rest in foil for 8–10 minutes

 

5

Put the pan back over a medium heat and remove the rosemary. Add in the redcurrant jelly and stir to break up

 

6

Add the wine and continue to heat, stirring to deglaze the pan until the wine is reduced by about half. Add the resting juices

 

7

Carve the venison into 1cm slices and serve with the redcurrant deglaze sauce

 

 

 

 

 

 

 

 

Please reload

Featured Posts

Guinea fowl pudding

February 16, 2016

1/3
Please reload

Recent Posts

February 16, 2016

October 31, 2015

Please reload

Archive
Please reload

Search By Tags
Please reload

Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square