Pan Roasted Lincolnshire Venison Loin
with Horseradish Roasted Potato, Creamed Pancetta
and Balsamic Glaze - Serves 4

Source: Tastes of Lincolnshire

Ingredients

1 loin of Lincolnshire venison about 800g in weight
8 slices of smoked pancetta finely sliced
100g butter
16 Lincolnshire baby potatoes
3 tablespoons of fresh ground horseradish root
100ml extra virgin olive oil
1 bunch of fresh rosemary
200ml double cream
Pinch of ground nutmeg
200ml balsamic vinegar
50g caster sugar
1 clove of garlic
Salt and pepper to taste

Method

Prepare the balsamic glaze by reducing by ¼ the balsamic vinegar on a very low heat with the sugar and the garlic clove.

Heat the oven to 180c and blanch the baby potatoes in salted water for four minutes, drain and place on an oven tray with olive oil and the rosemary, season with salt and cook for twenty minutes. Then add the grated horseradish and toss the potatoes to coat them and continue cooking in the oven for an extra ten minutes.

In a non stick pan add the butter and on a medium heat, pan roast the venison loin, turning it every minute to brown evenly. Place the meat in a baking tray and cook for a further eight minutes in the oven, add the pancetta to the pan and cook for two minutes on a low heat. Add the double cream and the ground nutmeg and season with the salt and pepper. Cook for two minutes.

Plate the dish and garnish with some winter berries and the balsamic glaze.

Download Recipe
Return to recipes page