Friday 15th December 2017
Welcome, Guest. | Register
close [x]

Login

Register

Serves 4
Preparation time: 5 minutes
Cooking Time: 10 minutes

Ingredients
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

Share This

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

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

METHOD
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.

Comments Add your thoughts.

Add a comment


  • Please note, your comment will appear upon approval by an administrator