Venison is recognised as being one of the most nutritious of all red meats plus it is very low in fat. With less than 2% fat, no salt or sugar, venison is an excllent source of healthy protein. Roe deer Venison from the Scottish Borders is ideal for quick roasting or slicing into medallions. As the meat is so lean it is best served pink to avoid becoming dry.
- (0 /5)
- 0 ratings
- 500g venison tenderloin
- 1 1/2 tsp chopped fresh rosemary
- 1 tsp coriander seeds
- 1 large garlic clove
- 2 tsp olive oil
- freshly ground black pepper
- 60gms unsalted butter
- 3 large shallots, halved and thinly sliced
- 175 ml dry red wine
- 1 sprig fresh rosemary
- 75ml beef stock
- Grind 1 tsp (5ml) rosemary, coriander seeds and garlic with a pestle and mortar to make a paste, then stir in 1⁄2 tsp (2ml) olive oil
- Pat the venison dry then on a chopping board roll the loin in the crushed spices and press firmly into the loin so it it covered all over. Season with some extra black pepper and leave to rest at room temperature while you get the pan ready.
- Preheat oven to 230c
- Heat a well-seasoned cast iron or heavy ovenproof frying pan over a high heat until hot. Add remaining 1 tsp (5ml) oil, tilting the pan to coat evenly.
- Add the venison to the hot pan and brown the meat on all sides for 2-3 minutes.
- Transfer pan to middle of oven and roast venison uncovered for around 6 - 9 minutes. 6 Minutes will give you a rare to medium finish. Try not to overcook!
- Remove the meat from the oven and leave to rest on a warm plate covered in foil and a tea towel. The meat will continue to cook while resting.
- For the sauce, melt 2 tbsp (30ml) butter in a 12-inch frying pan over a medium heat.
- Add shallots and cook, stirring often, until they soften and turn golden brown, 8 – 10 minutes
- Add wine and rosemary sprig and bring to boil over medium heat. Boil until wine and shallots reduce to 1⁄2 cup (125ml), about 3 minutes
- Add stock and continue to boil until sauce is reduced to 1 cup (250ml), about 5 minutes
- Reduce heat to low, remove rosemary sprig and stir in chopped 1⁄2 tsp (2ml) rosemary.
- Dice remaining 2 tbsp (30ml) cold butter and, while whisking, add a few cubes at a time to sauce, whisking to melt each addition.
- Unwrap the venison and stir any accumulated juices into the sauce. Season sauce to taste with salt and black pepper. Slice venison and serve with sauce.
- Pureed parsnips and mange tout make a great accompaniment!