For me when it comes to a celebration of Scottish food venison is the ultimate flavour and venison loin the perfect treat for guests. I particularly enjoy when it is from wild red deer but any venison will do for this. I always find myself serving venison with fairly classic flavours, and every summer I’ll make redcurrant jelly to last me through the winter for this purpose. The rosemary in the pan may seem superfluous but its woody astringency is tempered into the fat and remains there when you deglaze the pan. Give venison a good amount of heat and a quick cook for the best results. You can by the venison as a whole piece and then cut into portion sizes for best results.
Pan roast loin of venison with redcurrant jelly
700-900g venison loin (cut into four equal pieces)
2 tsps beef dripping (or vegetable oil)
2 tsps redcurrant jelly
75 ml red wine
- Set the oven to 200C. Season the venison on both sides with sea salt. In a heavy based pan melt the dripping (or oil) and bring to a medium heat.
- Brown the venison for two minutes on each side to seal. Transfer the pan to the oven and cook for 5-7 minutes. Remove from the pan and leave to rest in foil for 8-10 minutes.
- Put the pan back on a medium heat and remove the rosemary. Add in the redcurrant jelly and stir to break up. Add in the wine and continue to heat, stirring to deglaze the pan until the wine is reduced by about half, adding in the resting juices.
- Carve the venison into 1cm slices and serve with the redcurrant deglaze sauce.
First published in Great British Chefs, November 2015