LYNN & STEVE TRICKER’S TREA­CLE CURED FALLOW SIR­LOIN

EADT Suffolk - - CHRISTMAS -

IN­GRE­DI­ENTS

• 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

METHOD

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.

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