Pan-roasted loin of venison with redcurrant sauce

Graeme Taylor creates a fantastic roast venison dish perfect for a dinner party treat or as alternative to the traditional Sunday roast. Paired with the classic flavours of rosemary and redcurrant, this venison loin recipe really is a celebration of Scottish flavours and produce. Serve with skirlie and clapshot for a perfect St. Andrew’s Day feast.

Ingredients

700g of loin of venison
2 tsp beef dripping, or vegetable oil
sea salt
1 sprig of rosemary
2 tsp redcurrant jelly
75ml of red wine

1. Preheat the oven to 200°C/gas mark 6

2. 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

3. Brown the venison for 2 minutes on each side to seal. Transfer the pan to the oven and cook for 5–7 minutes

4. Remove from the pan and leave to rest in foil for 8–10 minutes

5. Put the pan back over a medium heat and remove the rosemary. Add in the redcurrant jelly and stir to break up

6. Add the wine and continue to heat, stirring to deglaze the pan until the wine is reduced by about half. Add the resting juices

7. Carve the venison into 1cm slices and serve with the redcurrant deglaze sauce

Recipe by courtesy of Graeme Taylor at Great British Chefs, visit their site for more St Andrew’s Day recipes