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!
Venison Loin Ingredients:
- 750g venison loin
- 1 tbsp allspice berries
- 1 tbsp black peppercorns
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- Sea salt
For the Pea Mash:
- 300g 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
Venison Loin How To:
In a mortar and pestle, crush the allspice berries and black peppercorns. Add the garlic cloves and thyme, and squish them altogether to form a paste. Pour in the olive oil, and season to taste with a little sea salt. Rub this all over the venison loin.
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 each side (for medium – rare). If needs be, 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.
To make 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 whizz it altogether with a fork.
Have you tried cooking with Venison?