Pan roasted Lincolnshire venison loin

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


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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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less