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Pan-roasted loin of venison with redcurrant sauce


  • 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


Preheat the oven to 200°C/gas mark 6


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


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


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


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


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


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

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