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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Our Autumn issue is packed with delicious recipes and stories of local food heroes.The Autumn Issue of Good Taste Lincolnshire is out now! Make sure you pick up a copy when you are in your favourite foodie venue.There are lots of tasty ideas from Rachel Green, Celebrity Chef and The Lincolnshire Chef for the coming Autumn months. Huge thanks to the Editorial team for featuring our story, we're so grateful. Lincolnshire Life Magazine You can also download a copy here: www.lincolnshirelife.co.uk/product/good-taste-lincolnshire-autumn-2021/ ... See MoreSee Less

14 hours ago  ·