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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.
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.
