We were given some very tender loin of venison from a sika deer. Sika deer are a non-native species that have become widespread across the UK, interbreeding with our native species, red deer and roe deer. They pose a threat to the native populations.
This recipe is from Norman Tebbit’s book of game cookery.
- Around 500g venison loin, divided into portions
- Vegetable oil (not olive oil)
- 1 tsp dried thyme leaves
- 1 tsp dried rosemary
- 6 juniper berries
- a small teaspoon of sea-salt
- freshly ground black pepper
- Mix the herbs, juniper berries, salt and pepper in a pestle and mortar, and grind together.
- Sprinkle the herbs onto the meat and set aside until needed. Heat the oven to 180C.
- About ten minutes before you are ready to eat, heat the oil in a large frying pan until it is good and hot. Sear the meat on all sides, and put into a small roasting tin.
- Cook in the oven for around 8 minutes, while you sort out the vegetables and mash. When the time is up, remove from the oven and allow the meat to relax.
- Slice the venison and serve on warmed plates. We had mashed potato, Cumberland sauce, spinach and tender-stem broccoli.