This recipe produces the most fantastic pink venison!
Make sure Venison has been properly hung, ideally 7 days at 2 degrees.
Trim the loin to get rid of sinew and any 'silver' skin.
Rub with olive oil and season.
Place in a very hot non-stick frying pan and cook on all sides until brown total time about 5-6 mins.
Place loin on an oven tray and place in oven pre-heated to 180.
Leave in oven for 12 mins, then take out and leave to rest in a warm place for 10 mins.
Whilst resting, deglaze the pan with some red wine and add some red-current jelly, stir until reduced.
Serve the Loin sliced on a bed of mash potato with the red wine reduction spooned over. Delicious!
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