Roast Venison Loin With Pumpkin Sichuan Salt Recipes

ROASTED VENISON LOIN WITH A BALSAMIC REDUCTION PAN SAUCE

Steps:

• Preheat oven to 350 degrees.
• Coat venison in 1/2 tbsp of oil and coat liberally with salt and fresh cracked pepper.
• Heat remaining oil in hot skillet over medium-high heat.
• Add venison and brown on all sides.
• Remove venison from skillet, place in separate pan and place in oven until internal temperature reaches 130-145 degrees depending on preference. (cooking time will vary depending on the size of your deer/loin)
• While venison is in the oven place shallots in the original skillet used to sear the venison and cook until softened.
• Deglaze pan with balsamic vinegar and add beef broth and thyme.
• Cook on high until sauce reduces from a water liquid to a thin syrup consistency.
• Add cold butter to the sauce and stir,
• Let the venison rest for 5-10 minutes prior to slicing.

ROAST VENISON LOIN WITH PUMPKIN & SICHUAN SALT

Steps:

• 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.
• 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.
• While the venison is roasting, put the Sichuan peppercorns, 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 seasoning. Serve the carved venison with the pumpkin and shallots.