Roast veni­son loin with pump­kin & Sichuan salt

BBC Good Food - - Weekend -

I love the turn of the sea­sons, as we move away from sum­mer veg­eta­bles and lighter dishes over into more au­tum­nal cook­ing, like this roast veni­son.

SERVES 4 PREP 15 mins COOK 1 hr 10 mins EASY 1 small pump­kin or squash, peeled and seeds re­moved, then sliced into wedges

8 sage leaves

60ml maple syrup

3 ba­nana shallots, peeled and sliced length­ways

40g but­ter

600g veni­son loin, fat and sinew re­moved

for the Sichuan salt

10 Sichuan pep­per­corns 1 tbsp flaky salt

1 tsp chopped rose­mary

1 Heat oven to 190C/170C fan/gas 5. Put the pump­kin, sage, maple syrup and shallots in a roast­ing tin and give it a good mix with your hands, mak­ing sure you coat ev­ery­thing in the syrup. Add half the but­ter and sprin­kle with salt, then roast for 45 mins or un­til the pump­kin is ten­der.

2 While the veg­eta­bles are roast­ing, heat a fry­ing pan, add a splash of oil and the re­main­ing but­ter. When foam­ing. add the veni­son and sear as quickly as you can. Re­move from the heat and set aside. Once the veg­eta­bles are soft, lay the loin on top and re­turn the tin to the oven to cook for an­other 15-20 mins. 3 While the veni­son is roast­ing, put the pep­per, salt and rose­mary into a pes­tle and mor­tar and grind to a coarse sea­son­ing. When the veni­son is cooked, re­move from the oven and rest for 10 mins. While it’s rest­ing, brush with the glaze from the pan and sprin­kle over a gen­er­ous pinch of the Szechuan sea­son­ing. Serve the carved veni­son with the pump­kin and shallots.


1 of 5-a-day • gluten free

PER SERV­ING 367 kcals • fat 19g • sat­u­rates 12g • carbs 13g • sug­ars 11g • fi­bre 2g • pro­tein 35g • salt 3.8g

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