Loin Of Venison with Blackberry Sauce

Kevin Kindland

Kevin Kindland

16th January 2017
Kevin Kindland

Loin Of Venison with Blackberry Sauce

Venison recipes are becoming more popular in recent times as venison becomes a more mainstream meat in the UK. With flavours and cooking methods to suit a range of skill sets, why not give this Loin Of Venison with Blackberry Sauce recipe a try for yourself?

Ingredients

  • Serves 4
  • 160g loin of venison
  • Sea salt
  • Pepper
  • Olive oil
  • Cooked Spring Cabbage
  • Mashed Potatoes
  • For the blackberry sauce
  • 225g blackberries
  • 250ml red wine
  • 250ml brown chicken stock (Chicken Bones, onions, carrot, Leeks and Thyme and Red Wine Cook down to a sauce)
  • 1 heaped tbsp runny honey
  • Few knobs of cold butter
  • Sea salt and freshly ground black pepper

Method

1 Preheat the oven to 180c.
For the blackberry sauce, place three quarters of the bl
ackberries, 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 f
ine sieve and discard the
seeds and pulp. Return the sauce to the saucepan with the hon
ey and boil again until
reduced by half and thickened to a smooth sauce.
Season venison, Heat the olive oil in a frying pan set ove
r 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 cook for a few minutes, then add the b
utter, a few knobs at a
time, and whisk in. The sauce will become shiny and glossy
add the remaining
blackberries
.
Reheat the mash and spring greens spring cabbage and mash
Slice the venison thickly and arrange on warm plates next
the
.
Pour over the blackberry sauce to serve

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.