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.
Ingredients
- 700g of loin of venison
- 2 tsp beef dripping , or vegetable oil
- sea salt
- 1 sprig of rosemary
- 2 tsp redcurrant jelly
- 75ml of red wine
Method
1
Preheat the oven to 200°C/gas mark 6
2
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
3
Brown the venison for 2 minutes on each side to seal. Transfer the pan to the oven and cook for 5–7 minutes
4
Remove from the pan and leave to rest in foil for 8–10 minutes
5
Put the pan back over a medium heat and remove the rosemary. Add in the redcurrant jelly and stir to break up
6
Add the wine and continue to heat, stirring to deglaze the pan until the wine is reduced by about half. Add the resting juices
7
Carve the venison into 1cm slices and serve with the redcurrant deglaze sauce
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Pan-roasted loin of venison with redcurrant sauce
