Tuesday 11th August 2020
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Serves 4
Preparation time: 5 minutes
Cooking Time: 10 minutes

600g loin of venison
4 courgettes – sliced
3 lemons
4 tablespoons of almond oil
1 tablespoon of sesame seeds
1 teaspoon of pink peppercorn
1 chopped shallot
1 clove of garlic – sliced
Pinch of ground cumin
Salt and pepper to taste
50g cherry smoking chips – soaked in water

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

Cherry smoked Lincolnshire venison loin, sesame roasted courgette, pink peppercorn and lemon.

Heat the Big Green Egg BBQ to 300C. Season the venison loin with salt, pepper and cumin, add the soaked smoking chips and roast the venison loin, turning every minute or so for 5-7 minutes depending on your liking.

In a pan place the oil, chopped shallots, garlic, peppercorn, and sesame seeds and cook for 1 minute. Add the sliced courgettes and cook on high heat for 2 minutes, wet with the lemon juice and serve with the venison.

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