Simple Roast Venison Loin With Blackcurrants


  • 2 x 200g pieces of venison loin
  • 2 tbsp olive oil
  • 2 glasses red wine
  • 600ml / 1 pint strong venison or game stock
  • 1 small glass or 6 tbsp cassis
  • 10g unsalted butter
  • 200g frozen blackcurrants, defrosted, they produce and better colour and will release more flavour than fresh
  • salt and freshly milled black pepper


  1. Preheat the oven to 220, Gas 7.
  2. Season the loins well with salt and pepper.
  3. Heat the oil in an ovenproof frying pan.
  4. Add the venison and brown well on both sides.
  5. Then pop into the hot oven, cook for 5-6 minutes, then remove the pan for the oven.
  6. Place the venison onto a warm plate, cover with foil and leave to rest for 6-8 minutes.
  7. Meanwhile, tip any oil from the pan, then add the wine and boil rapidly over a high heat.
  8. When nearly reduced, add the stock and again reduce rapidly, until you have a nice, thickened sauce.
  9. Add the cassis and butter and whisk well, taste and adjust the seasoning, then strain through a fine sieve into a clean pan.
  10. Add a few defrosted blackcurrants, and stir well.
  11. Slice the rested loins and drain well on kitchen paper, place onto a warm plate, spoon over the sauce with a few blackcurrants.



Trackback from your site.

Leave a comment

You must be logged in to post a comment.

Get Social with Cook