VENISON
- 1/2 loin of venison
- 3 tbsp olive oil
- Salt and pepper, to taste
Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée
James Golding
30th November 2023
Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée
40 min
Maple & Sloe Glazed Venison Loin with Winter Squash and Sage Purée by James Golding
Ingredients
WINTER SQUASH PURÈE
- 1 medium sized squash
- 10 fresh sage leaves, chopped
- 60g butter, softened
- 4 tbsp fresh thyme sprigs
- 4 tbsp rosemary, finely chopped
- 2 garlic cloves, mashed
- Salt and freshly ground pepper, to taste
DRESSING
- 150g sloes
- 15g maple sugar
- 4 tbsp maple vinegar
Method
VENISON
1. Pre-heat the oven to 185C
2. Season the venison and sear in a hot pan until golden brown
3. Cook in a pre-heated oven for 8-10 min
4. Leave to rest
DRESSING
1. Place the sloes in a pan with the maple sugar and cook until a syrup forms then use a sieve to strain.
2. Add the roasting juices and maple vinegar into the sloe syrup and season to taste.
WINTER SQUASH PURÈE
1. Cut the squash into 1 inch cubes
2. Mix with olive oil, thyme, rosemary and garlic
3. Roast the squash in your hot oven until soft, this should take 20-25 minutes
4. Mash the softened squash with butter and season with salt and pepper
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