Roast loin of venison with root vegetables and gravy

Method

1. For the venison: preheat the oven to 200C/ gas 6.

2. Heat a frying pan until hot. Add the oil and fry the loin over a high heat. Add the butter to the pan and continue to colour the meat well all over and season with salt and pepper.

3. Remove from the pan and place the meat on a trivet over a baking tray. Cook in the oven for about 6 minutes, according to the size of the piece of venison. Remove from the oven and allow to rest before serving.

4. For the quince sauce: add the butter and chopped shallot to the pan in which the venison was sealed in and cook gently until the shallots are soft. Add the stock, bring to the boil and cook quickly until reduced by half.

5. Add the quince jelly and reduce again, until the sauce will coat the back of a spoon. Strain into another pan and heat through before serving.

6. For the roast root vegetables: mix the potatoes, celeriac and carrots together.

7. Heat the oil and butter in a frying pan over a medium heat. Add the potatoes, celeriac and carrots with the garlic and rosemary. Season with salt and pepper. Fry the vegetables, keeping them moving as they start to colour. When they are cooked, drain in a sieve or on kitchen paper.

8. To serve: Place the venison on a serving plate and serve with the vegetables and the hot quince sauce.

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Ingredients

For the venison

2 tbsp Rapeseed oil
675g boned loin of Venison, sinew and fat removed
1 tbsp Butter

For the quince sauce

1 tsp salted Butter
1 shallot, chopped
75ml dark chicken stock
2 tsp quince or crab apple jelly

For the roast root vegetables

275g Potatoes, peeled and cut into small, even sized pieces
275g Celeriac, peeled and cut into small, even sized pieces
265g Carrots, peeled and cut into small, even sized pieces
3 tbsp Rapeseed oil
40g Butter
1/2 garlic bulb, cloves peeled and roughly chopped
sprig Rosemary

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