Ingredients Jump to Instructions ↓

  1. 350 g venison loin

  2. 375 ml red wine

  3. 1 clove garlic

  4. few sprigs of thyme and rosemary

  5. 1 carrot , finely chopped

  6. 2 sticks celery

  7. 4 tbsp cream

  8. 1 juniper berry

  9. 1 small bunch of wild garlic , chopped

  10. 50 g lancashire cheese

  11. 1 bunch of dandelion leaves , chopped

  12. 120 g dried breadcrumbs

  13. 30 g butter

  14. 1 tbsp olive oil

  15. 1 onion , finely chopped

  16. 2 handfuls of spinach leaves , washed

  17. 1/2 clove garlic , chopped

  18. 1 bunch of nettle leaves , picked and washed

  19. nutmeg

Instructions Jump to Ingredients ↑

  1. Mix together the red wine, garlic, thyme, rosemary, carrot and celery and marinate the venison in this mixture overnight.

  2. For the dandelion crumb, blend the garlic, cheese and olive oil together. Add dandelion leaves and finally the breadcrumbs. Blend together with the butter.

  3. Set the oven to 180°C/gas 4. Heat the butter in a frying pan, remove the venison from the marinade and fry for a couple of minutes each side to seal. Remove and keep warm.

  4. Strain the marinade, discarding the vegetables and pour the liquid into the pan that was used to cook the venison. Bubble until reduce by half.

  5. Add the cream and juniper berry and cream and reduce by half again.

  6. Slice venison into chunky pieces. Scatter with dandelion crumb and place in the oven for about 4 minutes.

  7. Meanwhile, heat the olive oil in a frying pan and cook the onion until soft. Add the spinach, nettle and nutmeg. Cook until wilted and season to taste.

  8. Serve venison chunks with wilted leaves and the sauce poured around.


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