Venison loin and blackberry sauce
Giles Eustice of Travaskis Farm in Hayle, Cornwall shares his recipe for local venison loin with blackberry sauce
- Added on June 2, 2011
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Serves 4
Supported by
- You will need
- Method
- Loin of venison 750-800g (boned weight)
- Sea salt 2 tbsp
- Black peppercorns 3 tbsp
- Olive oil 2 tbsp
For the blackberry sauce
- Blackberries 225g
- Red wine 200ml
- Brown chicken or veal stock 200ml
- Runny honey 1 heaped tbsp
- Cold butter a few knobs
- Sea salt and freshly ground black pepper
- Preheat the oven to 220°c/gas 7.
- For the blackberry sauce, place three quarters of the blackberries, red wine and stock in a heavy-based saucepan and bring to the boil.
- Cook for about 10 minutes until the blackberries have softened.
- Push the mixture through a fine sieve and discard the seeds and pulp.
- Return the sauce to the saucepan with the honey and boil again until reduced by half and thickened to a smooth sauce.
- Meanwhile, coarsely grind the 2 tbsp of sea salt and 3 tbsp of black pepper in a pestle and mortar. Tip this into a fine sieve and shake out the fine dust, which contains most of the heat. Tip the remainder on a plate and roll the loin of venison in it.
- Heat the olive oil in a frying pan set over a high heat and sear the meat for 1-2 minutes on each side.
- Roast the venison in the oven for 5-7 minutes until medium rare – it should feel slightly springy when pressed.
- Remove the venison to a warm plate, lightly cover with foil and leave to rest for a further 5 minutes.
- Gently reheat the sauce and add the remaining blackberries. Cook for a few minutes, then add the butter, a few knobs at a time, and swirl until melted. The sauce will become shiny and glossy. Taste and adjust the seasoning.
- Slice the venison thickly and arrange on four warm plates. Drizzle over the blackberry sauce and serve with seasonal vegetables.
You will need
- Loin of venison 750-800g (boned weight)
- Sea salt 2 tbsp
- Black peppercorns 3 tbsp
- Olive oil 2 tbsp
For the blackberry sauce
- Blackberries 225g
- Red wine 200ml
- Brown chicken or veal stock 200ml
- Runny honey 1 heaped tbsp
- Cold butter a few knobs
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 220°c/gas 7.
- For the blackberry sauce, place three quarters of the blackberries, red wine and stock in a heavy-based saucepan and bring to the boil.
- Cook for about 10 minutes until the blackberries have softened.
- Push the mixture through a fine sieve and discard the seeds and pulp.
- Return the sauce to the saucepan with the honey and boil again until reduced by half and thickened to a smooth sauce.
- Meanwhile, coarsely grind the 2 tbsp of sea salt and 3 tbsp of black pepper in a pestle and mortar. Tip this into a fine sieve and shake out the fine dust, which contains most of the heat. Tip the remainder on a plate and roll the loin of venison in it.
- Heat the olive oil in a frying pan set over a high heat and sear the meat for 1-2 minutes on each side.
- Roast the venison in the oven for 5-7 minutes until medium rare – it should feel slightly springy when pressed.
- Remove the venison to a warm plate, lightly cover with foil and leave to rest for a further 5 minutes.
- Gently reheat the sauce and add the remaining blackberries. Cook for a few minutes, then add the butter, a few knobs at a time, and swirl until melted. The sauce will become shiny and glossy. Taste and adjust the seasoning.
- Slice the venison thickly and arrange on four warm plates. Drizzle over the blackberry sauce and serve with seasonal vegetables.