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.
Servings 4


For the venison

  • 150 g 4 trimmed venison loin
  • salt and ground pepper
  • 1 tbsp rapeseed oil

For the tangle of greens

  • 1/2 head of small savoy cabbage
  • 2 rashers of smoked bacon
  • 1 small red onion
  • 1 bunch of watercress
  • 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.
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