Pepper crusted Cervena venison loin with mesclun
Indulge in a peppery Cervena venison loin paired with sweet potato and tangy mesclun vinaigrette—perfect for special occasions or sophisticated dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cervena.com.
Cooking tools:
- Roasting rack
- Oven
- Stove
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Serving platter
- Plate
Ingredients
- 1 800 g Cervena venison shortloin (boneless)
- 2 tbsp cracked four pepper mix
- 1 tbsp cracked pepper & salt
- 1 tbsp oil
- 1 Orange
- 1 punnet redcurrants
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp walnut or hazelnut oil
- salt
- pepper
- 1 large sweet potato
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BBC Food - Recipes - Peppered loin of venison with red wine sauce
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