This wild tasting lean meat is best served medium rare. The red wine jus made with Blackcurrant Balsamic can also be used on steaks, lamb
- 600g Venison Loin trimmed of fat
- 30mL Pukara Estate Pepper Flavoured Extra Virgin Olive Oil
- 1 tbsl chopped rosemary leaves
- 1 tbls coarsely ground black pepper
- 1 tsp coarse sea salt
- 100mL Pukara Estate Blackcurrant Balsamic
- 150mL Red wine
- 3 juniper berries
- 2 garlic cloves, finely chopped
- 1 small red onion, finely chopped
- 1 tsp chopped rosemary leaves.
- 1 heaped tsp Plain flour
- 1 tbls butter
How to Cook
Pre-heat oven to 200C. On a flat plate sprinkle the rosemary, pepper and salt. Cover venison with Pepper EVOO and roll in rosemary/pepper mix.
Heat a large deep fry-pan over a med-high heat and sear the loin on all sides.
Transfer to a heavy baking dish and roast for about 10-12 minutes for rare meat, cook longer for medium-rare or medium. Remove from the oven and allow to rest for ten minutes.
Meanwhile, in the fry pan used to sear venison add a little of the Pepper EVOO and fry the onion and garlic until golden, add the flour and cook for a further 1-2 minutes. Add the red wine and stir, bring to a boil then lower heat and add the Blackcurrant balsamic. Reduce by half, season and add the rosemary.
Just before serving, add the butter and melt gently through sauce. Pour over the roasted venison and serve with creamy celeriac mash and steamed greens.