Loin of Venison Recipe
Josh Eggleton's stunning loin of venison recipe is simple to prepare and uses a red wine sauce and broccoli and stilton purée to showcase venison's gamey flavour
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.greatbritishchefs.com.
Cooking tools:
- Blender
- Kitchen scale
- Measuring cup
- Skillet
- Saucepan
- Stove
- Oven
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Plate
Ingredients
- 400g of loin of venison, trimmed of all silverskin
- 1 garlic clove, crushed
- 4 sprigs of fresh thyme
- 25g of butter
- 150g of girolles, other wild mushrooms may substitute.
- 1 tbsp of vegetable oil
- salt
- pepper
- 1 head of broccoli
- 100g of butter
- 100g of Stilton
- 1 shallot, sliced
- 1 carrot, sliced
- 1 leek, top only, sliced
- 1 stalk of celery, sliced
- 1 sprig of fresh thyme
- 1 bay leaf
- 1 sprig of rosemary
- 200ml of red wine, good quality
- 50ml of red wine vinegar
- 100ml of port
- 500ml of game stock, or substitute brown chicken stock or beef stock
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