Michael van Straten
Michael van Straten
australiaphen375.com

Pan Fried Loin of Venison with Chestnut Sauce

It takes just 15 minutes to prepare and make the sauce and cook the venison, so it's hardly a great deal of work.

For maximum flavour it's worth leaving the meat in the marinade overnight, although a couple of hours would do if you're pushed.

For six people:

1 whole loin of venison, boned and trimmed (usually around 1.5 kg / 3 lb)

For marinade:

450 ml / 15 fl oz robust red wine like Rioja, Merlot or Cahors
50 ml / red wine vinegar
2 cloves garlic, peeled and squashed
1 medium red onion, chopped
25 ml extra virgin olive oil
6 whole black peppercorns
a bunch of fresh parsley, bay leaves, sprig of rosemary, sprig of thyme – tied together
pinch of coarse sea salt

Put the meat in the marinade, cover tightly, keep in the fridge and turn the meat occasionally.

For the chestnut sauce:

1 tin unsweetened chestnut puree
200 ml / 7 fl oz vegetable or chicken stock
50 ml Madeira wine
30 ml single cream
a generous knob of soft unsalted butter
a pinch each of cinnamon, allspice and nutmeg

Gently combine all the ingredients in a bowl over a saucepan of boiling water (a bain-marie is best if you have one) and whisk to the consistency of thin cream.

Meanwhile remove meat from the marinade, pat dry, heat some olive oil and a little butter in a large frying pan.

Add the meat in one piece and turn regularly till brown and slightly crusty on the outside – about 5-6 minutes.

Remove meat, cover with foil and leave to rest.

Add 6 tablespoons of marinade to the pan and cook till reduced by half.

Slice the meat into half inch rounds, pour over a spoon of the juice and serve with chestnut sauce on the side, and a watercress and lemon juice salad.

 

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