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.