Another highly under rated meat, top quality venison is rich in flavour, lean and packed with nutrients. It can be tricky to source, so speak with your butcher and see what is available. It works great with fresh herbs like allspice and thyme – and is complimented perfectly by one of my favourite sides, minted pea mash!
Seared Venison Loin with Allspice, Thyme, and Minted Pea Mash
Top-quality venison, rich in flavour and nutrients, is perfectly seared with allspice and thyme, and complemented by a refreshing minted pea mash. This dish makes for an elegant and nutritious dinner.
Servings: 4 Serves
Calories: 450kcal
Cost: $40
Equipment
- Mortar and pestle
- Large frying pan
- Potato masher
- Large Bowl
Ingredients
For the Venison Loin:
- 750 g venison loin
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- Sea salt to taste
For the Pea Mash:
- 300 g frozen garden peas
- 3 tbsp olive oil
- 1 clove garlic crushed
- 1 red chilli pepper deseeded and finely chopped
- 1 tbsp fresh mint finely chopped
- Sea salt to taste
Instructions
- Prepare the Venison Marinade: In a mortar and pestle, crush the allspice berries and black peppercorns. Add the garlic cloves and thyme, and squish them together to form a paste. Pour in the olive oil, and season to taste with a little sea salt. Rub this mixture all over the venison loin.
- Sear the Venison: Heat a little oil in your largest frying pan to a high heat. When the oil is really hot, place the venison in the pan and sear for around 6 minutes on each side (for medium-rare). If needed, check if it is cooked to your liking by cutting gently into it with a sharp knife. Leave to stand for 5 minutes before carving and serving.
- Prepare the Pea Mash: Cook the frozen peas as you would normally before draining and transferring to a large bowl. Add the olive oil, then roughly mash with a potato masher – you don’t want it to be too smooth. Add the garlic, chilli, and mint, then mix it all together with a fork.
- Serve: Carve the venison and serve alongside the minted pea mash.
Notes
- Venison loin can be substituted with other lean meats like beef tenderloin.
- Adjust the amount of red chilli pepper in the pea mash to your spice preference.
- For added flavour, consider marinating the venison overnight.
Have you tried cooking with Venison?
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This recipe was a game-changer for me! Venison has always seemed intimidating, but your clear instructions made it so approachable. The combination of allspice and thyme really enhanced the natural flavors of the venison, and the minted pea mash was the perfect complement—fresh and vibrant. Thank you for sharing such a delicious and nutritious Paleo recipe!