Saturday 16th December 2017
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Serves
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

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

Pan roasted Lincolnshire venison loin, sesame roasted courgette and pink peppercorn and lemon

METHOD
Heat the oil in a pan on medium high heat. Season the venison with salt, pepper and cumin and pan roast turning every 30 seconds. Place the loin in a baking tray and bake at 190C for 3–5 minutes, depending on your preference.

Add the chopped shallots, garlic, peppercorn and sesame seeds to the venison pan 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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