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Game for Jamie Oliver with this Venison
06 Apr 2017
[In Afrikaans]

Latest News

If you have ever seen Jamie Oliver in action on TV, you will know that this young man knows his oats - and even his venison. Therefore, today I am providing one of his recipes for seared venison, slightly adapted to local ingredients and volume.

Whereas he believes that 800 g of venison loin is sufficient for four people, I think I am at risk if I only take 1,2 kg for a foursome. But then, I feel lucky today.

Jamie rightfully says of the venison loin that "you"ll be surprised how much you"ll like it - the meat tastes like a well-hung steak and can be very juicy. It goes so well with the fruit in this dish, and is great served with some steamed purple sprouting broccoli. Mashed potato, parsnip or celeriac go well with this too."�

Bash up the thyme and juniper berries with the end of a rolling pin in a metal bowl and add a jolly good pinch of salt and pepper. Loosen with 2 good lugs of olive oil. Pat the venison dry with some kitchen paper, and rub the oil mixture all over it.

Sear the meat in a hot pan on all sides - roughly 6 minutes for medium rare, 7-8 minutes for medium, and you"d have to be a nutter if you wanted to cook it for any longer than that!

Depending on the thickness of the meat and the heat of the pan, it may need a little less or more time to cook - so don't look at the clock, look at the meat. This is the time when you want to try to be instinctive with your meat. Remove it from the pan when it's cooked to your liking and allow it to rest on a plate for four minutes, covered with tinfoil.

Reduce the heat under the pan and add a good lug of oil. Add the shallots and the garlic and fry gently for around 3 minutes until translucent and tender. Turn up the heat again, add the wine, and let it reduce by half. Add the blueberries and simmer slowly for 4 minutes, then remove the pan from the heat, add the butter and jiggle and shake the pan around so the sauce goes slightly opaque and shiny. Season to taste.

Slice the venison into 2 cm slices and serve with steamed purple sprouting broccoli or some other good greens. Add the meat's resting juices to the sauce and spoon over the venison. Absolutely fantastic.

The shopping list:
- 1 small handful of fresh thyme, leaves picked
- 5 dried juniper berries
- sea salt and freshly ground black pepper
- olive oil
- 1 x 1,2 kg venison loin, trimmed
- 4 shallots, peeled and finely sliced
- 1 clove of garlic, peeled and finely sliced
- 1 glass of robust red wine
- 200 g fresh blueberries
- 2 large knobs of butter

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