0

Gluten Free
Servings 2
Calories 1199 kcal
Phil Vickery
Prep Time20 mins
Cook Time6 mins
Total Time26 mins

Ingredients
 

  • 400 g (2 x 200g pieces) venison loin
  • 2 tbsp olive oil
  • 2 glasses red wine
  • 600 ml strong venison or game stock
  • 1 small glass or 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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
Course Game
Cuisine British, Spring
No ratings yet

Leave a Comment

TOP