Pan-roasted loin of venison with redcurrant sauce

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


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