Pepper-Crusted Seared Venison Loin
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
One for the families of hunters! The lean and tender loin is a real prize and the simple and classy Sgt. Pepper seasoning is a lovely way to showcase its flavours. This recipe also works beautifully with fillets of beef.
Ingredients
- 800g venison loin, trimmed
- 2 tablespoons Sgt. Pepper
- 1 tablespoon neutral oil
- 2 cloves garlic, crushed
- 250ml red wine
- 100ml beef stock
- 1 tablespoon butter
-
Sunshine Salt, to taste
Directions
- Pat the venison dry with paper towels so it sears properly, then sprinkle generously with Sgt. Pepper, coating all sides evenly.
- Leave to rest for 15 minutes at room temperature to let the flavours infuse and ensure even cooking.
Heat the olive oil in a heavy-based skillet over medium-high heat. Add the crushed garlic and let it sizzle for about 30 seconds to release its aroma, then lay the venison loin in the pan.
- Sear for 3–4 minutes on each side for medium-rare, or adjust the timing to your preferred doneness.
- Transfer the venison to a plate and loosely cover with foil, allowing it to rest for at least 5 minutes so the juices can redistribute. While the meat rests, pour the red wine into the hot pan, scraping up any browned bits from the base.
- Add the beef stock and bring to a gentle simmer, reducing the liquid by half over 8–10 minutes until rich and slightly thickened.
Remove from the heat and whisk in the butter until the sauce is glossy and smooth. Taste and season with Sunshine Salt if needed.
- Slice the rested venison against the grain into thick medallions, arrange on plates and spoon the warm red wine sauce over the top before serving.
