Rich roast venison loin recipe with sticky black garlic beetroot. It’s great with buttery mash or roasted new potatoes and a dash of red wine gravy or the resting juices.
Sustainable wild game like venison is a conscientious choice of meat with little or no contact with people during its life and freedom to roam its natural flora-rich pastures. The loin has almost no fat, so it's important not to overcook it, and is best served medium rare.
Venison Loin Temperature
- Rare: 52 °C
- Medium rare: 56 °C
- Medium: 60 °C
- Medium well: 65 °C
- Well done: 71 °C
Ingredients
Serves: 4
- 600g-700g venison loin, trimmed to remove fat or sinew
- 50g butter
- 2-3 sprigs of thyme
- Sea salt
- Ground black pepper
- Splash of oil
For the black garlic beetroot
- 500g of ready-cooked beetroots
- 1 tbsp black garlic paste
- 2 tbsp of balsamic vinegar
- 1 tbsp olive oil
- 3-4 sprigs of rosemary
- Pinch of salt
Directions
To make the black garlic beetroot
-
Heat your oven to 180°C/350°F
- Let the venison come up to room temperature. This allows the meat to cook evenly.
- Whilst the oven is preheating, cut each beetroot into 4-6 wedges and arrange in a roasting tin.
- Mix the remaining beetroot ingredients and pour over the beetroot. Season well and toss together so all the beetroot is thoroughly coated in the dressing.
- Roast for 20-25 minutes until the beetroot is sticky and glazed.
To make the roast venison loin
- Whilst the beetroot is cooking, oil the venison with vegetable or rapeseed oil and season well with salt and black pepper
- Heat a heavy-based oven-safe pan or a seasoned skillet to a medium-high heat. Add the venison and brown all over. Add the butter and the thyme, and baste the meat with the foaming butter a few times.
- Place the pan in the oven and after 7-10 minutes, probe the venison with your Thermapen. The internal temperature should reach 56 °C for medium-rare.
- When you hit 55 °C, remove from the oven and place the venison on a plate to rest for 10 minutes. Keep the resting juice for a sauce.
Slice the venison into 2cm/¾ in slices and serve with the roasted beets, your choice of potatoes and some leafy greens.
To make a very quick but delicious sauce, mix the resting juices with 200ml of beef or veal stock, a dash of port and reduce by half. Stir in 1 tbsp of redcurrant or blackberry jelly and a small knob of butter to finish.
Kenny Tutt
Masterchef Champion 2018
"Thermapens are crucial to my cooking both at home and at my restaurant, so I'm delighted to be working on some new recipes to showcase what they can really do."
