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Roast loin of Devonshire venison with a tangle of greens

Posted by
Food Drink Devon
Posted on
7 May 2021

A recipe provided by award-winning chef Peter Gorton.

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Makes4 Servings
For the venison
 150 g 4 trimmed venison loin
 salt and ground pepperto taste
 1 tbsp rapeseed oil
For the tangle of greens
 ½ head of small savoy cabbagecore removed and cut into fine shreds
 2 rashers of smoked baconstrips
 1 small red onionthinly sliced
 1 bunch of watercressstems removed
 1 bunch of baby spinach
 2 tbsp balsamic vinegar
 salt and ground pepper to taste
Cooking the venison
1

Pre heat the oven to 200c fan assisted.

2

Heat the rapeseed oil in a frying pan and when hot add the venison.

3

Seal the venison on all sides until golden brown.

4

Put on a shallow proof oven baking tray.

5

Season with salt and pepper and cook in the oven for 6 minutes (medium rare).

6

Remove from the oven and let the venison rest for 5 minutes before carving.

Cooking the tangle of greens
7

Core and finely shred the cabbage with a knife.

8

In a saucepan sauté the bacon strips over a medium heat.

9

Add the onion and cabbage and sauté until the cabbage begins to wilt.

10

Add the balsamic vinegar and cook until the cabbage is tender but still has a crunch.

11

Remove the saucepan from the heat, toss in the watercress and spinach, season to taste.

To serve
12

Place 2 tablespoons of the tangle of greens on a hot dinner plate, slice the venison and place on top of the tangle of greens.

I like to serve red wine shallots and butternut squash with this dish.

Ingredients

For the venison
 150 g 4 trimmed venison loin
 salt and ground pepperto taste
 1 tbsp rapeseed oil
For the tangle of greens
 ½ head of small savoy cabbagecore removed and cut into fine shreds
 2 rashers of smoked baconstrips
 1 small red onionthinly sliced
 1 bunch of watercressstems removed
 1 bunch of baby spinach
 2 tbsp balsamic vinegar
 salt and ground pepper to taste

Directions

Cooking the venison
1

Pre heat the oven to 200c fan assisted.

2

Heat the rapeseed oil in a frying pan and when hot add the venison.

3

Seal the venison on all sides until golden brown.

4

Put on a shallow proof oven baking tray.

5

Season with salt and pepper and cook in the oven for 6 minutes (medium rare).

6

Remove from the oven and let the venison rest for 5 minutes before carving.

Cooking the tangle of greens
7

Core and finely shred the cabbage with a knife.

8

In a saucepan sauté the bacon strips over a medium heat.

9

Add the onion and cabbage and sauté until the cabbage begins to wilt.

10

Add the balsamic vinegar and cook until the cabbage is tender but still has a crunch.

11

Remove the saucepan from the heat, toss in the watercress and spinach, season to taste.

To serve
12

Place 2 tablespoons of the tangle of greens on a hot dinner plate, slice the venison and place on top of the tangle of greens.

I like to serve red wine shallots and butternut squash with this dish.

Roast loin of Devonshire venison with a tangle of greens
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