Enjoy Deer Rise venison loin roasted with a splash of gin & blackberry sauce for your Xmas dinner.
1 kg/2lb 2oz venison loin, fat trimmed
1 tbsp olive oil
1 tsp dried thyme
250g/9oz pancetta (or try with TANJIL FARM bacon), thinly sliced
1 tbsp vegetable oil
2 tbsp sloe gin *
200ml/7fl oz reduced beef stock
6 juniper berries, crushed
200g/7oz BENNY‘S BERRIES blackberries
knob of butter
salt and freshly-ground black pepper
Preheat the oven to 180C/350F/Gas 4.
Trim the venison of any remaining fat or sinew and wipe clean with kitchen paper or a clean tea towel. Rub with the olive oil, season with salt and freshly ground black pepper and rub in the dried thyme. Set aside.
Lay the pancetta slices on a piece of cling film to make one long sheet of pancetta. Place the loin on one end of the pancetta sheet and roll up to wrap the loin. Remove the cling film.
Heat the vegetable oil in an ovenproof frying pan. Sear the loin on all sides until the pancetta is turning golden-brown.
Place the pan in the oven for 6-8 minutes, or until the venison is cooked, but still pink inside (alternatively cook for longer if you prefer your meat less pink). Remove the meat from the pan and set aside.
Pour the sloe gin into the pan used for the venison and cook until most of the liquid has been absorbed. Add the beef stock and juniper berries and simmer for about 5 minutes until the volume of stock has reduced slightly.
Strain the sauce and return it to the pan, then add the blackberries. Cook for about 4 minutes or until the blackberries are softened, then crush them slightly.
Add the butter to the sauce and season with salt and freshly ground black pepper.
Cut the loin into thick slices, discarding the beginning and end bits.
Serve about 3 slices per person with the sloe and blackberry glaze.
* Sloe gin is a red liqueur made with gin and sloe drupes, which are a small fruit relative of the plum. They are hard to come by in Oz so you can just use a nice London style dry gin as the blackberries will add the fruitness flavour to this recipe.
Receipe courtesy of BBC.co.uk