Pan-roasted loin of venison with redcurrant sauce

Graeme Taylor creates a fantastic roast venison dish perfect for a dinner party treat or as alternative to the traditional Sunday roast. Paired with the classic flavours of rosemary and redcurrant, this venison loin recipe really is a celebration of Scottish flavours and produce. Serve with skirlie and clapshot for a perfect St. Andrew's Day feast.

First published in 2015
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For me, when it comes to a celebration of Scottish food, venison is the ultimate flavour. Venison loin has got to be the perfect treat for guests. I particularly enjoy the meat when it is from a wild red deer, but any venison will do for this recipe. I always find myself serving venison with fairly classic flavours, and every summer I’ll make redcurrant jelly for this sole purpose to last me through the winter. The sprig of rosemary in this recipe may seem superfluous, but its woody astringency is tempered into the fat and remains there when you deglaze the pan. For the best results you should give the venison a good amount of heat and cook it quick . You could also buy the venison loin as one whole piece and then cut it into portion sizes before serving.





Preheat the oven to 200°C/gas mark 6
Season the venison on both sides with sea salt. In a heavy-based pan, melt the dripping (or oil) and bring to a medium heat
Brown the venison for 2 minutes on each side to seal. Transfer the pan to the oven and cook for 5–7 minutes
Remove from the pan and leave to rest in foil for 8–10 minutes
Put the pan back over a medium heat and remove the rosemary. Add in the redcurrant jelly and stir to break up
Add the wine and continue to heat, stirring to deglaze the pan until the wine is reduced by about half. Add the resting juices
Carve the venison into 1cm slices and serve with the redcurrant deglaze sauce
First published in 2015

Graeme is fuelled by an intense passion for the rich and varied food and drink landscape of Scotland.

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