LYNN & STEVE TRICKER’S TREACLE CURED FALLOW SIRLOIN
• 200g black treacle
• 200ml Adnams Bitter
• 1 x 800g fallow sirloin at room temperature
• salt and black pepper
• 3-4 tbsp Hillfarm rapeseed oil
• Knob of butter
• For the sauce: 4 tbsp blackberry gin/sloe gin
• 200ml venison stock
• 6 juniper berries, crushed
• 200g blackberries (frozen)
• knob of butter
• salt and freshly-ground black pepper
Marinate the venison – mix the treacle with beer, put meat in a container and cover with the treacle mixture. Leave for 48 hours, turning after 24 hours. Remove from the marinade, pat dry and allow to come to room temperature.
Cook the venison – heat the oven to 220°C. Season the venison with salt and pepper. Heat the rapeseed oil in a large heavy based frying pan over a high heat. Add a knob of butter and fry the venison all over to seal. Place in a roasting tin and transfer to the hot oven for 8-10 mins. Remove from the oven and set aside to rest for 8-10 mins on a wooden board, uncovered. Pour the blackberry gin into the pan used to seal the venison and cook until most of the liquid has been absorbed. Add the stock and juniper berries, simmer for about 5 minutes until the volume of stock has reduced slightly. Strain the sauce, return it to the pan, add the blackberries. Cook for about 4 mins or until the blackberries are softened, then crush them slightly. Add the butter to the sauce, season with salt and freshly ground black pepper. Cut the loin into thick slices. Serve about 3 slices per person with the blackberry gin sauce and your favourite seasonal vegetables and trimmings.