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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What’s On: Foghorn Stringband, 12th February, Ropery Hall, Barton Upon Humber.![]()
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Old time dance tunes rub shoulders with Cajun waltzes, vintage honky-tonk country, and classic bluegrass… Foghorn Stringband is the present-day gold standard for real-deal hard-hitting genuine old-time American string band music. Catch them this month as they visit Barton upon Humber. Tickets on sale now. ![]()
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Image credit: Erin Kiernan Photography