Ingredients
- 400 g venison loin, (2 x 200g pieces)
- 2 tbsp olive oil
- 2 glasses red wine
- 600 ml strong venison or game stock
- 6 tbsp cassis
- 10 g unsalted butter
- 200 g frozen blackcurrants, defrosted, they produce and better colour and will release more flavour than fresh
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 220, Gas 7.
- Season the loins well with salt and pepper.
- Heat the oil in an ovenproof frying pan.
- Add the venison and brown well on both sides.
- Then pop into the hot oven, cook for 5-6 minutes, then remove the pan for the oven.
- Place the venison onto a warm plate, cover with foil and leave to rest for 6-8 minutes.
- Meanwhile, tip any oil from the pan, add the wine and boil rapidly over high heat.
- When nearly reduced, add the stock and again reduce rapidly, until you have a nice, thickened sauce.
- Add the cassis and butter, whisk well, taste, adjust the seasoning, and then strain through a fine sieve into a clean pan.
- Add a few defrosted blackcurrants, and stir well.
- Slice the rested loins, drain well on kitchen paper, place on a warm plate, and spoon over the sauce with a few blackcurrants.
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Nutrition Facts
Simple Roast Venison Loin with Blackcurrants
Amount per Serving
Calories
1199
% Daily Value*
Fat
23
g
35
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Cholesterol
169
mg
56
%
Sodium
741
mg
32
%
Potassium
2627
mg
75
%
Carbohydrates
39
g
13
%
Sugar
6
g
7
%
Protein
68
g
136
%
* Percent Daily Values are based on a 2000 calorie diet.
