Salt Baked Venison Loin recipe by Colin McGurran

Colin McGurran

Colin McGurran

3rd January 2019
Colin McGurran

Salt Baked Venison Loin recipe by Colin McGurran

Salt Baked Venison Loin recipe by Colin McGurran - he will be cooking this dish as part of The Staff Canteen Live at the NEC Birmingham 2019. Get your tickets now at:


  • Salt Baked Venison Loin
  • Venison Loin 400g
  • Coarse seas salt 200g
  • egg whites /
  • douglas fir 200g
  • Juniper berries 8
  • Fermented Red Cabbage
  • Red Cabbage 500g
  • Maldon Sea Salt 10g
  • Braised Red Cabbage
  • Red Cabbage 500g
  • Red Wine 125ml
  • Red Currant jelly 1 TBSP
  • ciderVinegar 25ml
  • butter 100g
  • orange zest and Juice
  • star anise 2
  • clove 2
  • Parsnip puree
  • Parsnip 6
  • butter 250g
  • salt /
  • dashi granules 4 TBSP
  • water 750ml
  • cream 750ml
  • dashi vinegar /
  • Soy Glaze
  • Soy Sauce 200ml
  • Rice Wine Vinegar 200ml
  • Glucose 1TBSP
  • Kale, Parsnip, hazlenut crumb
  • Kale 100g
  • Parsnip 1
  • Hazlenut 50g
  • malt vinegar powder 1tsp
  • soy glaze


Salt Baked Venison Loin
combine the salt with enough egg white
to come to a paste.
roll the venison in the douglas fir and juniper
and place into a small roasting tin pack
around the salt mix and place in the oven at
120°C to 48°C
Fermented Red Cabbage
very thinly slice the red cabbage and
combine with the salt.
smash with a rolling pin to release the liquid
from the cabbage add all the contents to
a vac bag and vac on full. Leave at room
temp for 5 days
Braised Red Cabbage
very thinly slice the red cabbage.
add everything else to a heavy based pan
bring to the boil and add the cabbage
cook until tender
then mix in the fermented cabbage
Parsnip puree
1. Peel and roughly chop the Parsnip
2. cook in the butter until dark golden in colour
3. add the dashi, water and cream simmer
gently until the Parsnip is soft and cooked
4. blitz in the vita mix until very smooth
and pass through a fine chinois
5. season to taste with salt and dashi vinegar
Soy Glaze
Reduce all ingredients to a thick glaze
Kale, Parsnip, hazlenut crumb
pick kale and fry at 140°C
Peel the Parsnip and then keep peeling
until the parsnip is very thin, fry the peelings
same as for the kale
Place Kale and parsnip in the deydrator
for 2 hours sprinkle with vinegar powder
roast and finely chop the hazlenuts
mix with parsnip and kale break into small
pieces, fold through a little soy glaze
place a circle of puree onto the middle
of the plate using a squeezy bottle
fill the circle with hot cabbage
break the salt crust of the venison and slice
the meat brush with soy glaze and place on top
of the red cabbage top with crumb
finish with veinson sauce

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