Venison Loin Recipe

Inspired by L'Abattoir

Time1h

Serves4

Cauliflower, cocoa, currants

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Venison Loin

2.2 lb (1 kg) Venison loin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

2 tbs Fresh thyme

Cauliflower Purée

1 1/8 lb (500 g) Cauliflower florets

2 tbs Butter

0.42 cup (100 ml) Heavy cream

to taste Celtic sea salt

to taste White pepper

Cocoa Currant Sauce

3 1/2 oz (100 g) Currants

7/8 cup (200 ml) Red wine

2 tbs Cocoa powder

1 tbs Honey

1 tbs Aged balsamic vinegar

Method

Preparing the Venison

Searing the Venison

Season the venison loin with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Sear the venison for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Add fresh thyme during the last minute of cooking for added flavor.

Resting the Meat

Remove the venison from the skillet and let it rest for 10 minutes before slicing.

Making Cauliflower Purée

Cooking the Cauliflower

In a pot, steam the cauliflower florets until tender, about 10-15 minutes.

Blending the Purée

Transfer the cooked cauliflower to a blender. Add butter and heavy cream, then blend until smooth. Season with salt and white pepper to taste.

Preparing Cocoa Currant Sauce

Making the Sauce

In a saucepan, combine currants, red wine, cocoa powder, honey, and balsamic vinegar. Bring to a simmer over medium heat and cook for about 10 minutes, or until the sauce thickens slightly.