
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.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Our April issue is now on sale.
As well as Lincs Co-op stores, newsagents and supermarkets across the county, you can buy your copy of Lincolnshire Life each month from these independent outlets:
International Bomber Command Centre - Lincoln
Vine House Farm Shop & Cafe - Deeping St Nicholas
The Granary Farm Shop - Wragby
Mountain's Farm Shop - East Heckington
Doddington Hall and Gardens - Doddington
Farmer Browns Ice Cream - Huttoft
Fisher’s Farm Shop - Stallingborough
A little bit of Lincolnshire - Steep Hill, Lincoln
J. Shaw & Son - Alvingham
No. 12 Chocolatier - Kirton in Lindsey
Pennells Lincoln - South Hykeham
Uncle Henry's - Grayingham
Rock Foundation - Caistor
The Wolds Edge - Market Rasen