Pan roasted Lincolnshire venison loin
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients:
Featured in:
November 2014
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
Featured in:
November 2014
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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The new Spring menu is available now in The Pig and Whistle at Healing Manor Hotel - featuring the fresh flavours of spring and the best seasonal produce. Take a look to see where key elements of the new Tasting Menu (£85pp) are sourced...Book a table: www.healingmanorhotel.co.uk/food-drink/book-a-tablePremier Seafoods Ltd / kingcrab.co.uk Edwards 1902 Bolney Wine Estate