Loin of Venison Recipe

2
1 hour 30 minutes

Ingredients

Venison

  • 400g of loin of venison, trimmed of all silverskin
  • 1 garlic clove, crushed
  • 4 sprigs of fresh thyme
  • 25g of butter
  • 150g of girolles, other wild mushrooms may substitute.
  • 1 tbsp of vegetable oil
  • salt
  • pepper

Broccoli and stilton purée

  • 1 head of broccoli
  • 100g of butter
  • 100g of Stilton
  • salt
  • pepper

Red wine sauce

  • 1 shallot, sliced
  • 1 carrot, sliced
  • 1 leek, top only, sliced
  • 1 stalk of celery, sliced
  • 1 tbsp of vegetable oil
  • 1 garlic clove, crushed
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 sprig of rosemary
  • 200ml of red wine, good quality
  • 50ml of red wine vinegar
  • 100ml of port
  • 500ml of game stock, or substitute brown chicken stock or beef stock
  • 25g of butter

Method

1
Prepare the red wine sauce in advance. Place a heavy-based pan over a medium heat, add vegetable oil and sauté the vegetables and garlic. Stir and scrape the pan until the vegetables turn a dark brown colour
  • 1 tbsp of vegetable oil
  • 1 shallot
  • 1 carrot
  • 1 leek
  • 1 stalk of celery
  • 1 sprig of fresh thyme
2
Add the herbs, garlic, red wine, port, and vinegar. Reduce down to a few millimetres deep
  • 1 garlic clove
  • 1 sprig of fresh thyme
  • 1 bay leaf
  • 1 sprig of rosemary
  • 200ml of red wine
  • 50ml of red wine vinegar
  • 100ml of port
3
Add the stock, bring the sauce to a boil, and reduce to a simmer. Cook until reduced by half
  • 500ml of game stock
4
Pass the reduced sauce through a fine strainer. Return to a small pan and finish with the butter
  • 25g of butter
5
For the broccoli and stilton purée, bring a large pan of heavily-salted water to a rolling boil. Trim the broccoli away from the stem and cook in the water until soft, slighty overcooked
  • salt
  • 1 head of broccoli
6
Transfer the cooked broccoli to a blender along with 5 tbsp of the cooking water. Add the butter and stilton and blend until smooth
  • 100g of butter
  • 100g of Stilton
7
Transfer the purée to a small pan to keep warm over very low heat. Season with salt and pepper to taste. Set aside
  • salt
  • pepper
8
For the venison, place a heavy-based frying pan over a medium-high heat and add vegetable oil
  • 1 tbsp of vegetable oil
9
Season the venison with salt and pepper. Once the pan is hot, sear one side of the venison for 2 minutes and then flip to sear the other side for 2 minutes
  • 400g of loin of venison
  • salt
  • pepper
10
Remove the pan from the heat. Add thyme, garlic, and 25g of butter
  • 1 garlic clove
  • 4 sprigs of fresh thyme
  • 25g of butter
11
Baste the venison with the infused butter in the pan. Leave the venison in the pan off the heat to slowly finish cooking - 10 minutes to reach medium-rare. Remove the meat from the pan and allow to rest
12
Place the pan back on a medium heat. Slowly sauté the mushrooms in the remaining infused butter for 5 minutes
  • 150g of girolles
13
To serve, divide the purée and mushrooms between two plates. Slice the venison and divide between the plates. Finish with the red wine sauce