Monday 23rd October 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 1 hour

Ingredients
1 loin of venison 700g in weight
2 large baking potatoes
200g goose or duck fat
Bunch of fresh thyme
6 bay leaves
12 large shallots
500ml of red wine
500g of heritage tomatoes,
2 tablespoons of extra virgin olive oil
1 teaspoon of granary mustard
50ml of balsamic vinegar
50ml sherry vinegar
1 small bunch of chopped spring onion
1 tablespoon of caster sugar
1 tablespoon of chopped dill
1 teaspoon of chopped basil
Salt and pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted venison loin, fondant potato, red wine braised shallots and tomato and vegetables ragout

METHOD
Season the loin of venison with salt and pepper and set aside.

To make the relish dice the tomatoes, place the extra virgin olive oil in a pan, gently cook the spring onion, add the tomatoes, mustard, vinegars and cook gently for 20-15 minutes, add the sugar and the chopped herbs and set aside to cool down.

Meanwhile peel and cut the potato, season with salt and pepper, melt the goose fat in a baking tray with the thyme and bay leaves, add the potato and bake at 150C for 30-40 minutes.

In a separate pan gently roast the peeled whole shallots with a little oil, wet with the red wine and cook on low heat until soft, drain them and reduce the cooking liquid to one third the original size. Add the cooked shallots and set aside. Heat a non-stick pan, add a little oil and pan roast the venison loin for 2 minutes each side on medium heat. To finish, cook in a 180C hot oven if required.

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