Roast loin of venison

Another quick post while I finish typing up last week’s trip to Edinburgh. Today was farmers market day and I had a good reason to head down to Scott Skinner Square anyway (needed a haircut) so took the opportunity to fill our freezer with meat.

One of my favourite stalls at the market is Mortlach Game, a local company that provides cuts of venison, pheasant, pigeon and rabbit. Today I was shopping for venison and picked up a fantastic little joint of venison loin that was going to make a perfect Saturday night tea.

Roasts are easy, there’s no trick to them. Just brown the meat then stick it in the oven. I had some spinach left over from making stuffed chicken breasts last night (didn’t blog that as I wasn’t sure it would come good, but will look out the camera next time as they were great) so I served it with the spinach simply wilted in a pan with a little oil and seasoning.

For gravy I deglazed the pan with some beef stock and then reduced it with some thyme, juniper berries and the resting juices. It’s so easy.

Serves 2

400g venison loin joint
Olive oil
200ml beef stock
Thyme
Juniper berries

Preheat the oven to 200C.
Brown the venison joint in a heavy roasting dish with a little olive oil and seasoning then transfer to the oven.
Roast the venison in the oven for 20 minutes then take it out to rest.
Deglaze the pan with the stock, bring it to the boil and add a tablespoon of chopped thyme and 7 or 8 juniper berries.
Reduce the stock by half or until it’s a nice, thick gravy.
Stir in the resting juices from the venison and check the seasoning.
Sieve the gravy, slice the venison and serve with wilted spinach and creamy mash.