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Roast loin of Devonshire venison with a tangle of greens

Makes4 Servings

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

Pre heat the oven to 200c fan assisted.


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


Seal the venison on all sides until golden brown.


Put on a shallow proof oven baking tray.


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


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

Cooking the tangle of greens

Core and finely shred the cabbage with a knife.


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


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


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


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

To serve

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.

Nutrition Facts

Servings 0